The calendar says November, which means it’s time to start thinking about that turkey dinner! And also time to start bad-mouthing the neighbors who already have the Christmas lights up… ’tis the season!
I’ve taken a liking to brining the bird for a couple days beforehand, which has turned out quite nicely. Brining results in an end product that’s extra moist due to osmosis and denaturing – the salt in the brining solution is absorbed into individual cells and retain extra liquid, and while it’s there, the salt essentially reshapes some of the proteins in the muscle fibers, which allows each cell to hold onto more liquid. I love when food and science collide.
Put simply, to brine a turkey, you’re just going to stick it into a salt water bath for a day or so. Of course, you’ll need the right ratios and all that, but it really is that easy. And make sure you have a good bird – most store turkeys are pre-“brined” in a yummy chemical solution, so find a good local source if you can. Remember, happy turkeys make the best dinners!