The last few years I’ve had a nightmare time with turkey. Every Thanksgiving something goes wrong; the turkey cooks too fast, too slow, the legs are bloody but the breast is dry. Ugh. This year I decided to try something a bit different: dry brining.
Sausage rolls are a British staple. I didn’t even know they existed before moving over here and I must say that the supermarket version, cold as ice and like papier mâché in your mouth, did not make me believe I had been missing out on anything very special.