BRINING 101

WRITER: LANIER LEWIS

It’s turkey season again and an absolutely foolproof way to ensure the juiciest, most flavorful and succulent turkey this Thanksgiving is to show it a little TLC (turkey loving care) before cooking.

To complete this task, all you need to do is prepare your bird a salt bath, or brine, to soak and relax in the day prior to cooking. A brine must contain salt and typically also sugar to balance the salt, spices for flavor, and of course, water, which brings it all together and allows the brine to do its magic.

Brines work in two ways to keep meat juicy. The first is by osmosis, which allows salty water to travel from the brine solution into the meat. After the salt has entered the flesh, it alters the proteins to help them retain more water while cooking. This ensures a moist bird even when slightly overcooked.

Recipes are abundant for brined turkey. Use your favorite cookbook or cooking website to locate one that looks good to you. The key to a perfect brine is soaking time. It is better to undersoak than oversoak, as you do not want your meat to become too salty. The size of the turkey also matters, so pay attention to the recommended turkey weight in your recipe.

The final and most important tip about brining is making sure you have enough turkey for leftovers. Brined meat reheats beautifully. When you take the first delicious bite of your “day-after” turkey sandwich, you will wonder why you never brined before.

Brining Guide

STEP 1: COMBINE WATER + SALT+ SUGAR