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7 Ways to Make Your Turkey Delicious

Jacky Hayward | Chef's Blade

November 20, 2009

Brine for Better Meat

Brining is the process by which you place your uncooked turkey in a salt and water bath from anywhere between a few hours to overnight, depending on the type of salt you use and how much salt is in the bath. Before roasting your turkey, you must rinse your bird. Brining ensures even distribution of flavor and moisture throughout the turkey due to the length of time the bird soaks and the ability of salt to penetrate meat. You must, however, make sure not to brine Kosher turkeys as they have already been treated with salt; if you do, your turkey will be something along the lines of salt with a side of turkey. The other challenge with brining is finding the actual space in your fridge to do it; since it’s going to have to be in the bath for a few hours at least, the turkey’s temperature cannot dip below 40 degrees Fahrenheit.

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