An “egg”celent article by Alice Currah from Savory Sweet Life:
Who wouldn’t want to eat a tender, moist, and flavorful turkey for their Thanksgiving feast? Brining is a salt marinade which causes the meat tissues to absorb water and flavorings by breaking down the proteins. This is why brining is a popular method of preparing a Thanksgiving turkey because any moisture loss while roasting still produces a juicy and flavorful turkey.
It’s important to note that you do not want to brine a kosher or self-basting bird. Otherwise the turkey will be too salty.
Most brining recipes call for a gallon of water or stock and a cup of salt and sugar each. From there, people often add apple juice, vinegar, whiskey, and other aromatics. I like to keep things simple by using ingredients I have in the pantry.
A few weeks ago I brined a turkey for two days for my father’s birthday. Everyone commented on how juicy and tender the turkey was. Dad was happy, I was happy, and I decided brining is the only way I’ll ever prepare turkey again.
I thought I would share with you how I brined the turkey.
(Read the rest of the article at Savory Sweet Life)