Appears in Cook's Illustrated November/December 2006, America's Test Kitchen TV
We have brined thousands of turkeys over the years. But with limited room in the refrigerator, was it time to develop a space-saving alternative?
We wanted to develop an alternative method to brining—a salted turkey recipe that would both season the meat and keep it moist . We discovered that salting the turkey and refrigerating it for 24 to 48 hours left most of the meat nicely seas...