The technique of brining has a far wider application than holiday birds like Turkey alone, and most meats don't need to be ...

Luckily, there's an easy fix to ensure that lean meats don't dry out as they cook: brine. Meats like poultry, shrimp and pork ...

A brine is simply salty liquid (a dry cure with water). Doesn’t sound like much, but in fact, when salt combines with water, its power is magnified. Salt in solution penetrates meat faster ...

Whether you're making turkey for Christmas, Thanksgiving, or another special occasion, the ultimate goal is juicy meat that's full of flavor. The first step toward achieving that is brining the ...

Cook your protein as directed. In general: Wet Brine for White Meats versus Dry Brine for Red Meats. (Wet-White, Dry-Red) Add optional aromatics: garlic, rosemary, peppercorns, thyme, honey ...

For consumers intent on cleaning meat they have purchased, the USDA recommends using a knife and cutting board on a clean surface. “Washing, rinsing or brining meat and poultry in saltwater ...

Elliot recommends a ‘wet brine’ for your meat, like the Americans do (Picture: FieldGoods) The secret to cooking the perfect turkey, according to the chefs is to ‘brine’ the meat.