Friday, November 27, 2009

Brining Confirmed

Tip for next year: brine your turkey!

The problem with cooking a turkey, as you probably already know all too well, is that the dark meat takes longer to cook than the white, so the white meat ends up dry, sometimes to the point of flakiness. Brining completely solves that problem. It's quite simple, just soak the turkey overnight in 2 cups kosher salt and cold water, rinse and cook. I've never heard people rave about the turkey before, and we had far fewer leftovers. I even took a bite out of curiosity (I'm a vegetarian, not a true believer), and I have to say, juicy.

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