This Very Lemony, Very Juicy Turkey Proves Wet-Brining Is Worth It


“I brine whether it is scientifically justifiable or not, because, well, it is a religious matter,” cookbook editor Rux Martin told Kim Severson for The New York Times earlier this week.

For the uninitiated, brining essentially involves submerging your meat in a salty solution for several hours, during which the salt water will penetrate into the meat via a process called osmosis. (Takes you back to fifth-grade science now, doesn’t it?) Not only does this season the meat all the way through, but the salt in the water will loosen up some of the protein molecules in the meat as well, resulting in much juicier, plumper flesh post-cooking.

Read More >>



CONTINUE READING