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<item>
  <id>11969</id>
  <title>How to Brine Your Holiday Turkey with Michael Chiarello</title>
  <published_at>Wed Nov 18 09:53:00 -0800 2009</published_at>
  <link>http://www.chow.com/stories/11969</link>
  <pubDate>Wed, 18 Nov 2009 17:53:00 GMT</pubDate>
  <short_description>Start with salt, of course</short_description>
  <long_description>Start with salt, of course.</long_description>
  <img>http://www.chow.com</img>
  <author>Meredith Arthur, Eric Slatkin, and Blake Smith</author>
  <category>
    <id>93</id>
    <name>You're Doing It All Wrong</name>
  </category>
  <pages>
    <page>
      <page_number>1</page_number>
      <content>
        <![CDATA[<div id="video_story" class="clearfix">

<div id="video_holder">proteus embed call</div>

	<h1>How to Brine Your Holiday Turkey with Michael Chiarello</h1>


	<h3>By Meredith Arthur, Eric Slatkin, and Blake Smith</h3>


<div id="intro">
In this Thanksgiving edition of our You&#8217;re Doing It All Wrong video series, <a href="http://www.chow.com/restaurants/41746/bottega">chef</a> and TV host <a target="blank" href="http://www.michaelchiarello.com/">Michael Chiarello</a> extols the benefits of a brined turkey. Avoid some things (have you ever heard of a blivit?) and embrace others (the bird fits perfectly inside a cooler). If you follow the approach Michael outlines here, he guarantees you one of the juiciest turkey dinners you&#8217;ve ever had. You can find his recipe for the turkey brine <a target="blank" href="http://www.napastyle.com/recipe/recipe.jsp?productId=3150">on his website</a>.
</div>

</div>

<p class="author_bio_new"> <em><a class="red" href="http://www.chow.com/stories/93/category">You&#8217;re Doing It All Wrong</a> is constructive criticism. Don&#8217;t take it the wrong way: Just learn the right way.</em></p>]]>
      </content>
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      <id>32726</id>
      <name>brining turkey</name>
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      <name>holiday playlist</name>
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