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Bookmark or Share- Technique #31: Brine Poultry and Meat for Tender, Juicy ResultsLearn these recipe building blocks and you'll be set up for a lifetime of cooking success. All meats lose moisture when cooked, so brining can be a great way to keep them from drying out.
- My Favorite Turkey Brine - The Pioneer WomanBrining involves soaking a turkey in a very salty solution for a certain length of time, long enough for the salt to infiltrate the turkey and actually alter the molecular structure of the meat. It doesn't turn it into a salty mess, either. It just results in a juicy, fantastic turkey.
- Brining Guide: How to Brine Meat, Fish and Poultry - Taste of HomeBrining is the process of submerging a cut of meat into a solution of salt and water. It adds flavor, seasoning from the inside out, but it also changes the meat’s physical nature. The salt in brine denatures the meat’s proteins to allow the cells to retain more moisture.
- How to Brine a Turkey and How to Salt a Turkey - America's Test KitchenBrining works in much the same way as salting. Salt in the brine seasons the turkey and promotes a change in its protein structure, reducing its overall toughness and creating gaps that fill up with water and keep the meat juicy and flavorful.
- What Is Brine And Why Is It Used? - The Cooking FactsBrine is a solution of salt and water that is commonly used for preserving and flavoring food. The salt in the brine draws out moisture from food, which helps to preserve it by inhibiting the growth of bacteria and other microorganisms.
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