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Cover Story Plant Life On Fitness Taste Northwest Living Now & Then

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WRITTEN BY GREG ATKINSON
ILLUSTRATED BY HEATHER MCKINNON

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Brine That Bird
Give your turkey a nice salt soak and give thanks for moister meat

Illustration In a Stew About Brining
Not everyone was thankful for one turkey recipe

When chef Greg Atkinson wrote about brining the Thanksgiving turkey in Pacific Northwest magazine Nov. 24, he did so with great eagerness and confidence. It was a technique and a recipe he had used many times, and one he’d tested again before the column was published. But for a small number of cooks, the recipe proved difficult. Rather than risk ruining someone’s holiday dinner, we have removed the recipe from the Web site. If readers experienced problems and would like further explanation, please contact Kathleen Triesch Saul, associate editor, at ktriesch@seattletimes.com.

Greg Atkinson is chef at IslandWood. He is also author of "The Northwest Essentials Cookbook" (Sasquatch Books, 1999). Heather McKinnon is a Seattle Times news artist.


Cover Story Plant Life On Fitness Taste Northwest Living Now & Then

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