And it’s called brining.
I suppose I should admit that I haven’t actually tried this yet. But logically, it just makes sense. I’ve always been confused by basting. I mean, sure, basting can do great things for the skin, but what about the meat? Plus, all that opening of the oven door just increases cooking time, which can result in a dry bird.
That’s why I love Alton Brown’s brining technique. I’ve seen him do two variations, the original brine and the honey brine, and
Brining basically involves soaking the turkey in a salt water solution, with flavorings, for 6 to 12 hours. I guess you could consider the added prep time a drawback, but personally I think it would be worth it for the better bird that
Or so I’ve heard. If it doesn’t work, blame it on