Have you decided yet how to cook your Thanksgiving turkey? The biggest problem people cite is that the white meat comes out too dry (hence, the need for gravy to moisten it).
Different techniques are used by skilled cooks to ensure a moist bird—from bacon under the skin to brushing with butter to injecting melted butter under the skin. But brining is generally thought to be the best way to go.
In this week’s video, Chef Scott Cutaneo—formerly of Le Petit Chateau in Bernardsville, New Jersey and now at the helm of Equus—shows how to brine a turkey to soften the meat and add flavor.
Measurements courtesy Scott Cutaneo and Howdini.com.
Brining works well with other types of poultry too, as well as pork and even salmon. See our full guide to brining.
NEXT WEEK: How to roast the turkey.
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