Brining

Does your poultry turn out like the picture above? Lean meats such as chicken and turkey have a very short window between “undercooked” and “dry as a bone.” This is not a problem for poultry that is cooked rapidly like a boneless chicken breast. However, slow cooking poultry or even pork, can lead to some disappointment with the finished product. To help open this window a bit, I suggest brining. Maybe you have heard of brining, but are not sure exactly what it is. Here is a short video from chow.com to explain how to brine a turkey.

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2 thoughts on “Brining

  1. this is a common problem in my house because I am so crazy about meat being cooked more than well (other than steak of course). Thanks for the tips!

  2. Pingback: Why I Prefer Brines | robertopadron

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