[DeluxeMoustache]

Originally Posted by blankall

I've started brining all my poultry. Changed my life.

Here is some food for thought on brining … Serious Eats say that dry brining gives the same benefits of brining, while preserving more flavour


https://www.seriouseats.com/the-food...y-thanksgiving

To understand what's really happening, you have to look at the structure of turkey muscles. Muscles are made up of long, bundled fibers, each one housed in a tough protein sheath. As the turkey heats, the proteins that make up this sheath will contract. Just like when you squeeze a tube of toothpaste, this causes juices to be forced out of the bird. Heat them to much above 150°F (66°C) or so, and you end up with dry, stringy meat.

Salt helps mitigate this shrinkage by dissolving some of the muscle proteins (mainly myosin). The muscle fibers loosen up, allowing them to absorb more moisture, and, more importantly, they don't contract as much when they cook, ensuring that more of that moisture stays in place as the turkey cooks.