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Take Control of Thanksgiving Dinner by Joe Kissell

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Prepare the Turkey

 

If you watch cooking shows on TV or read cooking magazines, you’ve probably noticed that one of the big trends in recent years has been brining certain kinds of meat before cooking them. A brine is nothing more than a salt solution, so brining is just a fancy name for soaking the meat in saltwater.

Why brine?

Brining accomplishes several important things at once. First, it gets more moisture into the meat. In the case of turkey, and particularly the breast, this is a very good thing, as the moisture not only prevents unappetizing, dried-out meat, but also helps the turkey to cook more evenly. Of course, simply soaking the bird in plain water would make it moister, but the salt component is very important too. A bit of the salt ...

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