Learn how to make the most of your Thanksgiving turkey by brining it and controlling the amount of salt added.
This story was originally published in 2006.But what, exactly, have you got? Is it a plain, fresh bird? A Butterball or Honeysuckle? Did you buy an injected turkey?Yes, says Anne Legg, an area cooking teacher who has run both Sur La Table’s and Central Market Plano’s cooking schools. Here’s what she says you need to know to make the most of the turkey destined for your table.A plain, inexpensive turkey that has had no water or juices added will turn out juicier if you brine it, Legg says.
“When meat is soaked in a salt or sugar solution, some of the liquid will go through the cell walls into the cells.”Brining also lets you control the amount of salt you add, Legg says, which can be important to some guests. Legg gets right down to business using a clean, mop-size pail to brine. But you can also use an oversized plastic zip-top bag - in fact, anything that will hold the turkey and the brining liquid and fit into the refrigerator. Stores often sell disposable brining bags made just for turkey.“Occasionally, I’ll use thyme, sage, fresh herbs,” she say
Thanksgiving Turkey Brine Salt Cooking
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