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Tip of the Day - Brining Basics


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.

white meat turkey and gravy

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.

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