Time to brine everyone, wether you are doing a big Turkey, a small one or breasts like me, brining is the way to go. What you do with brining is to replace the water in the meat with flavor. Salt, pickling spice, pepper, brown sugar, etc. the recipies for brining are varied, but they all acomplish the same thing.
The salt acutally starts to draw the water out of the meat, but because it is submurged, what replaces that plain water is brine. This way, as your Turkey cooks tomorrow and the water reduces, flavor is what is left behind in the meat.
Mine is a plain brine, as follows:
2-hours is okay, 12 is great. Brine away, but remember to keep you turkey below 40° for safety!
Questions welcome, let's keep it going!
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