BY PATSY R. BRUMFIELD – THE SOUTHFACIN’ COOK
A few years ago, I watched food guru Alton Brown propound the virtues of brining a turkey. He explained that the salt water brine changes the turkey’s cellular structure so that it holds more moisture, while seasoning the meat.
Boy, was he right! This has been my favorite way to roast a turkey ever since, and I’ve got a least one friend who insists it saved his family holiday meal. Amen, brother.
Of course, this recipe and approach can be used with other meats, especially chicken. For example, if you’d like to roast a whole, fresh chicken, half the recipe below.
You also should change your perspective on how long to cook the bird. Buy yourself a meat thermometer and cook by the internal temps, not how long it’s been cooking. You’ll be amazed at how much more flavorful the meat will be.
Header image is from christmasstockimages.com and is used under a Creative Commons Attribution 3.0 unported license.