Tip of the Day

by Sarah LeTrent (Subscribe to Sarah LeTrent's posts)
Posted Oct 26th 2009 9:00AM
Filed under: Poultry, How To, Thanksgiving, Tip of the Day

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Because poultry has to be cooked through, it has a tendency to dry out. Brining not only adds flavor, but also produces tender, juicy meat.

Photo: Special*Dark, Flickr.

A brine, in its simplest form, is nothing more than salt that has been dissolved in water. The salt from the brine breaks down some of the proteins in the meat, allowing moisture to flow in and out, ultimately leaving a moister, juicier bird than its unbrined counterpart.

You will need approximately one cup of salt per gallon of water. The liquid should be enough to comfortably cover whatever bird you wish to brine. Add any flavorings you desire, such as allspice, berries, peppercorns, brown sugar, orange juice, garlic or any other aromatic.

Pour the brine and ice in a large bucket or cooler. Place the thawed poultry in the brine and if necessary, weigh it down so it is fully immersed. Cover, refrigerate or set in a cool area, turning halfway through brining. A good rule of thumb is to soak the poultry in brine for about one hour per pound.

Once it's done brining, give the meat a good rinse in cold water, making sure to discard the brine.

Tags: brine, brining, homemade brine, HomemadeBrine, poultry, tip of the day, TipOfTheDay

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Turkey Brining 101 - How to Brine That Bird (10 days ago - 9 Comments)

Reader Comments (Page 1 of 1)

10-26-2009 @ 10:53AM

Lee.H.Fox said...

To check to see if you've got enough salt, a good rule of thumb is to see if a raw egg floats. If the egg sinks, add more salt.

11-03-2009 @ 10:25PM

wdbangsjr said...

Be sure to use kosher salt not table salt because of the iodine in the table salt.

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Tip of the Day - Brining Basics

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Lee.H.Fox said...

wdbangsjr said...

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