Episode
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We wanted an easier alternative to brining—one that would produce a well-seasoned moist turkey with minimal fuss.
Readers have sent us hundreds of letters over the years asking for brining alternatives. Let’s face it, refrigerating a big
turkey in a bigger bucket filled with cold water and salt isn’t always feasible. A large beer cooler filled with ice packs is
one way to get around the space issue, but many readers can’t lift a cooler loaded down with gallons of water and a big
turkey. We were stuck. Brining is the best way to guarantee a moist turkey, but it isn’t always the most practical way. We
seriously began to rethink our brine-at-all-costs philosophy while developing another one of our poultry recipes. We
found that salting, a kind of “dry-brining” in which we rubbed the bird with salt and let it rest in the refrigerator for several
hours, not only seasoned the meat but also helped keep it moist.
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