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What a salt bath can do for your turkey

By CompiledJudy LoweJohn Young and Jean-Marc Mojon / December 15, 1999



The latest cooking technique recommended by experts is brining, or soaking, certain meats and poultry in salt water before roasting. These pros say it's the secret for ensuring moistness and flavor.

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Pour 8 quarts of water into a large container, stir in 2 cups of kosher salt and 1/3 cup brown sugar until dissolved. You can also season the brine with cider, cinnamon, or poultry seasoning.

For a 12- to 14-pound turkey, rinse bird and submerge it in brine. Place it, covered, in the refrigerator for 10 hours. Remove turkey; discard brine. Pat dry and roast as usual and you'll have a turkey with moist white meat and perfect texture. For smaller cuts of meat (including pork) prepare less brine.

(c) Copyright 1999. The Christian Science Publishing Society