Simply adds a layer of flavor. I am not sure if that step helped keep it moist (as I understand it, salt is the key there), but this year's trukey was indeed the moistest I have made. I have "brothed," as I call it, in the past with good results, but this combination was better. You could also detect all of the flavors, mostly subtle, but all there.

And when cooking, I don't use much logic. My brain generates ideas that just sound good. 90% of the time they work. Watch out for that 10% that don't though!

Used to cook well all the time. Now, balancing nutrition, cost, several people's tastes and lack of time, it is hard to cook anything of any complexity these days.