A blog post about brining

Boilermaker Ben

Just saw this very interesting blog post about the pros and cons of wet-brining and dry-brining. The blogger is a former instructor at CIA.

http://ahungerartist.bobdelgrosso.com/2010/11/brining-nuanced-view.html

Mickey

I do not do the brining on my spatchcocked turkeys. Buy my wife will brin with her oven turkeys.
I like mine better, reason we do 2 at Thanksgiving....

Zyme

I stopped brining because it made things too salty. Probably not for most people, but we don't add much salt to foods so brined meats seemed especially salty to us.
I don't know, maybe we are doing it wrong

jeffinsgf

Did you rinse after the brine and let the meat rest for several hours before cooking? If you take those two steps, I think you'll find the saltiness greatly reduced.

Mikee

For me, brining the turkey has paid dividends. I have been doing it for about 10 years. Adding seasonings to the brine will get the flavor into the turkey and not just on the skin.
We celebrate Thanksgiving at my daughter's house. I've been bringing the turkey. Last year they wanted to buy the turkey. I said OK. I didn't want to tell her or the son-in-law how to prepare it. I certainly remember my daughter saying how the turkey was not as good as in the past. My youngest daughter immediately said they should have brined it. I did not say a word; it was Thanksgiving.