Salting a turkey breast
Category: Lactating Breasts
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Who here has brined a turkey before?! Good question. During the brining process, you soak the turkey in a salt and water mixture with other aromatics if you want to get jazzy and the turkey absorbs that extra moisture from the liquid. Alternatively, you can make a dry brine which is a salt and spice mixture that is slathered on the bird and then wiped off before roasting.
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How To Season a Turkey Perfectly for Thanksgiving
Turkey Breast Piccata Recipe | Alex Guarnaschelli | Food Network
If you've been mulling over recipes for your Thanksgiving turkey, we have the perfect solution to get an ultra-tender bird with moist, juicy meat: dry brined turkey! Dry brining is so much easier than using a wet brine and will give you the same results. This is definitely a plan-ahead recipe — to get the more flavor and the most succulent meat, it's best to brine your turkey for about 2 to 3 days. It may seem like a long time, but the results are absolutely worth it! Try this stunning recipe this Thanksgiving and watch your loved ones be wowed.
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Should You Brine or Pre-Salt Your Turkey?
Note: This is more a technique than a recipe. It makes a bird that has concentrated turkey flavor and fine, firm flesh and that is delicious as it is. But you can add other flavors as you wish. Minced rosemary would be a nice finishing addition. Or brush the bird lightly with butter before roasting.
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