How does brining make meat more flavorful, and what is the chemical process that causes this to happen?
The salt in a brine interacts with the muscle proteins in the meat to actually dissolve part of the muscle filaments, which increases the water-holding capacity of the muscle protein cells. The cells retain this extra water throughout cooking, therefore reducing water loss. Brining works on any poultry, and is also good on pork. How do I prepare the brine mixture? How do I brine? For turkeys up to 14 pounds, follow recipe below (for larger turkeys double the recipe): • Combine half of a 22 oz jar or entire 11 oz jar (2 cups) with one gallon of boiling water. • Add the Turkey Brine mixture to the water and bring to a boil – or just heat until the salt dissolves. • Cool the mixture thoroughly and refrigerate until chilled. This step is crucial because if you add the turkey to the brine while hot, the turkey may begin to cook. • Place thawed turkey, chilled brine and an additional gallon of water into a large container or bag so that the turkey is completely submerged. • Keep refrigerated
