A wet brine (such as this one) saturates the turkey in salt water. The meat absorbs the water and the salt helps the muscles retain the liquid, which results in a juicy turkey that isn’t oozing water.



Does brining make turkey moist?

During brining, the turkey absorbs extra moisture, which in turn helps it stay juicy. Since the turkey absorbs salt too, it also gets nicely seasoned. Even better, the salt breaks down some of the turkey’s proteins, making it more tender. Think of brining as insurance.

Does brining make meat juicy?

Brining enhances juiciness in several ways. First of all, muscle fibers simply absorb liquid during the brining period. Some of this liquid gets lost during cooking, but since the meat is in a sense more juicy at the start of cooking, it ends up juicier.

Does brining dry out turkey?

A dry brine, on the other hand, actually draws the turkey’s natural moisture out of the meat. Then, the salt mixes with the turkey’s juices and is reabsorbed into the meat. This very concentrated brine breaks down the muscle proteins and prevents them from squeezing liquid out during the cooking process.

Does brining change turkey texture?

No – it’s different than marinating, which uses acidity to change the texture. Both wet-brines and dry-brines simply use salt to tenderize the turkey through osmosis…the salt draws in moisture.

What is turkey brine and how does it work?

Brining means adding flavour, moisture and an improved texture to raw poultry and meat, and it works through osmosis (which you may remember from school science classes). Brine is essentially a salty liquid. When you immerse a turkey in it, the water already held within the flesh will exchange with the brine until they are both equally salty.

Should you brine a Turkey before roasting it?

You’ve probably heard that you should brine a turkey before roasting it by soaking it in salty water. People (Alton, Martha, etc) say that brining makes the turkey more tender and flavorful and delicious. The thing is, wet brining is a pain.

How much salt do you need to brine a Turkey?

Morton’s kosher salt is denser, and you only need 1-1/3 to 1-1/2 cups per gallon of liquid to get the brine concentration that Dr. Reynolds recommends. Any food-safe nonreactive container is fine for brining. For brining turkeys, I use a plastic turkey cooking bag that will completely enclose the turkey; the meat needs to be completely submerged.

How does brining make meat juicier?

Brining enhances juiciness in several ways. First of all, muscle fibers simply absorb liquid during the brining period. Some of this liquid gets lost during cooking, but since the meat is in a sense more juicy at the start of cooking, it ends up juicier.