What is the turkey brine?

Turkey brine is a brine in which the turkey is soaked before cooking. Brining gives the turkey more taste and can also be used with other white masses such as chicken and pork, except for birds such as goose. For meat, it is often recommended to brine, which tends to boil, as a way to keep the masia when adding taste. While the preparation of turkey brine can take several days, some chefs feel that the results are worth it. In addition, most people add spices to defend their taste. Some people use apple juice, cider or even beer, because the fluid in the turkey brings another taste. Enough liquid must be prepared to ensure that the bird is fully immersed. THEN, the mixture should be cooled or wrapped in a radiator or bucket with ice and stored in a cool place. Many people like to start the turkey solana the night before they plan to cook or even in the morning of cooking, depending on when the bird is planned to go to the oven, with the need for at least four hours and more than 12 is potencyIlyna problematic.

During the brining process, the brine penetrates deep into Turkey and carries flavors together. It also denatures proteins in the meat, which helps them maintain moisture. When the bird is cooked, it remains wet and gentle and the areas that often dry out, such as breasts, remain wet, even if they are a little boiled. Thanks to this advantage of the Turkish brine, the probability that turkey will be successful. In addition, the brnket will shorten the cooking time by approximately half an hour.

The main drawing to the turkey brine is that the skin does not crack during cooking, and in the case of fried birds the skin can blackmail. Fortunately, people can get the best of both worlds if the turkey brine starts in the morning before cooking, and then they pull the turkey in the evening and let it sit uncovered under cooling overnight. This allows the skin during the cooking process nicely crunchy. Simply tapping a bird dry after brining can also help.