The one in charge of cooking the bird has a big responsibility. Let’s be honest, doesn’t everyone have a little fear of drying the bird out? The thought of cooking a turkey brings nightmares of National Lapoon’s Christmas Vacation. You know the scene? Everyone seated around the dinner table, Clark saying his fine words of wisdom. As Clark tries cutting the turkey with the knife, it bursts open to reveal a completely dried out carcass. Even better is how, just like in real life, all the guests try to be nice to the cook by playing it off and acting like it’s still perfectly good to eat. So we see all of them struggling as they chew on the dried-out turkey bits, except for Clark’s wife who cleverly chucks pieces over her shoulder while pretending to eat them.
You know the scene. This is my fear, my worst nightmare. –>INSERT SHUDDER<–This is until I experienced brining. Say what? Brining is the process of soaking meat in a water, salt solution to ensure a moist result. Is ensure the right word? I mean you probably could still dry it out but the chance of this goes down drastically if you brine it. Plus, this is a great way to add a lot of flavor to the turkey which can naturally be lacking. Are you liking this idea? It really is pretty simple. Here is my step-by-step guide on how to achieve a moist, perfectly roasted turkey without the fear of dry meat. Plus, this brine, it is pretty spectacular as well….