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The Water Cooler
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Brining a Turkey
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<blockquote data-quote="deerwhacker444" data-source="post: 3055227" data-attributes="member: 9117"><p>Made a brine last night, turkey goes in this morning and will get cooked on Thursday morning.</p><p></p><p>I've used<strong> <a href="http://allrecipes.com/recipe/216387/salty-and-sweet-cranberry-citrus-brine/" target="_blank">this one for</a> </strong>a few years, it works well, and it isn't too late to brine one.</p><p></p><p>Brining will increase the saltiness of the bird, but just a little bit and it isn't perceivable if done correctly. High concentration salt water(brine) is drawn by osmosis across the semi-permeable meat cell membranes, where the salt concentration is relatively low. Basically it makes the turkey juicier by adding more moisture to the individual cells.</p><p></p><p>Wash all the brine off before cooking, inside and out. I also cook the turkey in a bag inside a roasting pan. Keeps all the juices from boiling off and aids in making gravy.</p><p></p><p>IME, the turkey is not only juicier, but the texture of the meat changes a little bit. Seems to get easier to chew and less stringy.</p></blockquote><p></p>
[QUOTE="deerwhacker444, post: 3055227, member: 9117"] Made a brine last night, turkey goes in this morning and will get cooked on Thursday morning. I've used[B] [URL='http://allrecipes.com/recipe/216387/salty-and-sweet-cranberry-citrus-brine/']this one for[/URL] [/B]a few years, it works well, and it isn't too late to brine one. Brining will increase the saltiness of the bird, but just a little bit and it isn't perceivable if done correctly. High concentration salt water(brine) is drawn by osmosis across the semi-permeable meat cell membranes, where the salt concentration is relatively low. Basically it makes the turkey juicier by adding more moisture to the individual cells. Wash all the brine off before cooking, inside and out. I also cook the turkey in a bag inside a roasting pan. Keeps all the juices from boiling off and aids in making gravy. IME, the turkey is not only juicier, but the texture of the meat changes a little bit. Seems to get easier to chew and less stringy. [/QUOTE]
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