When brining a turkey, whether you choose the wet method or dry method, you ultimately want the two important things: a juicy bird that is loaded with flavor. With both techniques, the absorbed salt leaves the meat more tender, juicy, and seasoned throughout the whole bird, rather than just on the surface. In the brining process, the structure of the proteins are loosened so herbs and spices can be absorbed to add extra flavor and also enhance the turkey’s natural flavors. Benefits of…
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