Chef Mongo

Well, yeesh. I've not seen anything about ya on the AP wire yet, Tony, so I'm writing it up myself. Ever read P.J. O'Rourke's "Holidays In Hell?" It's advised reading for anyone doing the sort of traveling you're doing. Keep your head down and your Scotch neat.

I'd have to disagree as far as "re-brining" previously injected birds. I've used frozen turkeys, pumped full of gods-know-what in the way of self-basting solutions and still brined them to great success. If your brine is made to the proper salt level, it won't make the turkey saltier, but it DOES seem to do "flush out" the commercial injection in favor of your own briny goodness.

I like your description of the ingredients as "characters" in the drama. Very apt! The one thing that turns me off most quickly with a cooking show is too much striving on the part of the host to involve me in the process. Just show me what you're doing without the "work right along with me!" aspect.

I've brined a couple dozen boids now, and have tinkered with my brine recipe (originally Alton Brown's, now much changed/improved). I brine any turkey I'm not frying. This Thanksgiving, I'm doing one of each, as my new French pals have never tasted fried turkey.