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.