nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

To Brine or Not to Brine

Richard_Ragnell_413684

I noticed that the Thanksgiving turkey sous vide recipe does not brine the turkey (except the recipe for baking the Breast Crown) and there is also a recipe for chicken legs that also doesn't brine. The "Can't f*** it up Fried Chicken" recipe does brine prior to cooking. Why the difference? Is it high temp cooking vs. low temp to avoid squeezing moisture from within the myosin strands.

Find more posts tagged with

Recipes Q's

Comments

tshewman

Yes you can brine (I am/did). They add salt and sugar to help limit fluid loss.

wolfiegirl

This year I dissected my turkey via Nick's technique (video from last year), then placed the crown and the wings in a very flavorful brine. The legs went in a different direction, so to speak, and instead were treated to a salt and herb treatment followed by plenty of duck fat, fresh sage leaves and a bit more thyme, and are presently cooking quietly in a cozy water bath. So some of the bird is brined and some not. It's what you want to do and how much time and effort you want to invest.