🔄From the archive: 🦃🍴 Want a juicy, flavorful turkey this holiday season? Learn how brining can make all the difference! Thanksgiving cookingtips foodie 🍁
Everyone cooking on Thanksgiving dreads the same thing: a dry turkey. Tough, chewy meat can suck the enjoyment out of a meal, which is why people might consider submerging their holiday bird in a brine overnight.recipes for making a tasty boar ham
Meat soaked in a brine will slowly absorb the dissolved salt, and soon, water will follow. The negatively charged ions from the dissolved salt actuallyand start to crowd together — but they then repel one another. The mutual push physically opens a tiny gap in the muscle tissue, which allows water to come inside. Post-cooking, each bite is juicier thanks to the water that's drawn into each cell.
Instead of waiting for saltwater to migrate through turkey from the outside, processing facilities send turkeys down a conveyor belt to a bank of spring-loaded needles that descend together, contouring to the shape of the bird and pushing uniform levels of saltwater into the meat in 40 to 50 different places. The injections help turkey producers counteract the likelihood of someone drying up their food after they cook it at home.
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