We have much to be thankful for, more than a one-day holiday allows. And we all can be thankful for the myriad benefits made possible by salt. Not only will Thanksgiving tables feature "Neptune's Gift" as families gather to celebrate, but more and more holiday chefs will be brining their turkeys this year. Try a Google search yourself: 1.8 million websites offer advice on brining. While a few offer advice more practical in the months ahead , most explain how soaking your turkey in salt brine will produce the tenderist, tastiest bird you've ever had.
As the top-listed Webervirtualbullet site explains:
Today there's a surge in popularity of "flavor brining", a term coined by Bruce Aidells and Denis Kelly in the book The Complete Meat Cookbook .
While traditional brining was meant to preserve meat, the purpose of flavor brining is to improve the flavor, texture, and moisture content of lean cuts of meat. This is achieved by soaking the meat in a moderately salty solution for a few hours to a few days. Flavor brining also provides a temperature cushion during cooking--if you happen to overcook the meat a little, it will still be moist.
Enjoy your Thanksgiving.