I recently saw an article on Yahoo! that referenced to try Dry Brining rather than actual brining your turkey for Thanksgiving, citing that it would be less messy and just as juicy.
My husband and I were somewhat baffled by this, because their version of dry brining meant packing the turkey, inside and out, with salt. They say by doing so still created the moist, delicious turkey you are used to.
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| Picture from Yahoo! news feed |
Although, if you try this method you may like it. But I'd like to present some useful knowledge:
- Brining - Brining is a process similar to marination in which meat or poultry is soaked in brine before cooking. Salt is added to cold water in a container, where the meat is soaked anywhere from 30 minutes to a few days. Brining makes cooked meat moister by hydrating the cells of its muscle tissue before cooking.
- Dry Brining (Or Curing [food preservation]) - Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of a combination of salt, nitrates, nitrite or sugar. Table salt is the primary ingredient used in meat curing. Removal of water and addition of salt to meat creates a solute-rich environment where osmotic pressure draws water out of microorganisms, slowing down their growth.
Happy Thanksgiving to you all!
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