A few years back, I was nowhere near my fryer for Thanksgiving and I decided to try brining for the first time. Brining a turkey makes a pretty moist bird… the secret is in the salt.
Salt makes the meat tissue absorb water… just like when you eat salt and become bloated or puffy (well, the ladies may notice that more than the guys). In this case, the salt also helps the turkey absorb the flavoring that’s in the brine. All this extra water that’s been absorbed helps keep the turkey moist during the long haul of roasting.
Back when I tried it, it really didn’t work out as good as I had hoped. It was good… but it wasn’t Good Eats good.
Our good friend Alton Brown‘s recipe has been the number one recipe on The Food Network website for six years running, and no wonder… it begins 2 to 3 days prior to Thanksgiving and ends on the holiday with apple slices, onion and cinnamon stuffed in the bird’s cavity!
Check out Food Network’s top recipe for Alton’s Good Eats Brined & Roasted Turkey Recipe.