Tuesday, November 17, 2009

Brining a Turkey

I've eaten a turkey both ways, brined and not brined. And I can tell you that brining makes a big difference in producing a tastier, juicier turkey.

Slash Food offers these do's and don'ts for brining. Over at the weblog Serious Eats, this post walks people through the ABC's of brining. As the blog notes, brining is not a new concept:

The Scandinavians and Chinese have been extolling the virtues of brining for milennia, and Cook's Illustrated has for at least a decade. But the thing that is odd to me is that people can't seem to agree on how it works -- even the experts.

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