Video: The hows and whys of brining, turkey or otherwise

November 22, 2010

As I explain in this video that I made a couple of years ago at now-defunct Copia, brining is so simple – and it makes such difference.

It’s basically soaking protein in a saltwater solution to enhance both flavor and texture. The solution can be enhanced with sugar, herbs and spices, and aromatics like onion and garlic, but it’s not necessary. Just salt will do the trick.

In the video, I explain how brining works and why some proteins, like turkey, are ideal candidates for brining and why others, like beef and lamb, aren’t. I also show how to make a basic brine, and what to do if you don’t have a container large enough to hold a brining turkey in your refrigerator.

Happy turkey day!

Other Thanksgiving-related videos I made at Copia:

Making Basic Cranberry Sauce

Making Cinnamon and Clover Cranberry Sauce

Making Cranberry Sauce with Vanilla Bean and Cardamom

Making Pineapple Cranberry Sauce with Chiles and Cilantro

Using turkey leftovers to make Turkey Mushroom Barley Soup with Fresh Thyme

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