So what is the big dealio about brining anyway?
White meats such as turkey do have a tendency to dry out when cooked. So if you're one of the "I don't like turkey even at Christmas because it's too dry" Brigade then I urge you to read on my friend. I am about to change your life FOREVER.
Brining meat will ensure the juiciest, moist, succulent meat EVER. Tried and tested.
There are two methods of brining - wet and dry. Today's recipe calls for the least common, dry brine where we will be coating the turkey in salt and a few other ingredients and leaving it for a long time to do it's magic.
What happens during this time is pure science... the salt draws out the meat juices through osmosis. Then, the salt dissolves into the juices, essentially turning into a “natural” brine then reabsorbs back into the meat. What the salt mix then does is breaks down the meat's s muscle proteins which is where the juiciness happens as well as seasoning.
So let's go.