Turkey Brine

Unknown

What is the reason of brining? I have cooked many turkeys on the Egg and they come out wonderful, but I see that people say to brine a turkey first. I would just like to know what makes it special?

Puj

Robert P,[p]
Below is a link to an article that Cat found in the SF Chronicle a couple of years back. It's worth the read and hopefully addresses your question.[p]The use of a brine in the turkey cook on the egg is certainly optional. Give it a try sometime.[p]Puj
[ul][li]"Ready for Brine Time"[/ul]

sdbelt

Robert P,[p]The salt in the brine tries to come to equilibrium with the non-salt in the turkey. In doing so, moisture is drawn into the turkey. As well, the spices you've added to the brine get drawn in. This results in a sort of juice and flavor injection process.[p]I really like this recipe for brined turkey. I've used it several times with tremendous success. Alton Brown, who's show this recipe was presented on is an enjoyable view. I'd imagine they'll rerun this episode soon:[p] http://www.foodtv.com/foodtv/recipe/0,6255,8865,00.html[p]--sdb

bdavidson

Robert P,
Try a Kosher bird, sometime. They are high quality and salt cured. It's like getting a bird that has been pre-brined. I always delete the brining step and throw them directly into the egg with great success.[p]