Reply to First time making a turkey--HELP!!!!!!!!!!!!!

Forum Index » Food, Cooking, and Restaurants

Reply to "First time making a turkey--HELP!!!!!!!!!!!!!"

Subject:

Emoticons





More smilies

Text Color: Font: Close Marks

[quote=Anonymous][quote]Fortunately, Serious Eats has posted a lengthy explanation for why you don't have to. The motivation behind brining -- or, in simpler terms, soaking your turkey in a salt bath overnight -- is to preserve moisture and create a juicier bird. But it turns out that simply salting your meat before it goes in the oven can have the same effect and doesn't dilute the quality of your meat.
The writer for Serious Eats treated several turkeys in a variety of ways to see which provided the juiciest, best-tasting meat. The ultimate determination was that brining doesn't make a turkey juicier but rather waterier, whereas salting the bird before it goes into the oven helps preserve the moisture already in the turkey. In the end, it was decided that a turkey doesn't need any extra help staying dry from an outside brine as long as the chef makes sure it doesn't overcook. Long story short: Don't leave your bird in the oven for an extra 15 minutes, and it will taste just fine.
[/quote]
http://blog.zap2it.com/pop2it/2012/11/m-thanksgiving-turkey-do-you-need-to-brine-your-bird.html

Don't brine. Just follow the directions that come with the turkey. If you do not over cook the bird, you will be fine. [/quote]

Options

	Disable HTML in this message
	Disable BB Code in this message
	Disable smilies in this message

Review message

Search Recent Topics Hottest Topics