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How-To Guide Showcases Simple, Proven
Technique to Lock in
Turkey’s
Natural Juices
CHICAGO ,
November 14, 2006 – No dish has more riding
on its success than the Thanksgiving turkey. To ensure their
turkey is always served moist, professional chefs for years
have used a process called brining. This year, Morton , America ’s
authority on salt, is sharing this preparation trade secret
with home cooks everywhere with the Ultimate Guide to Brining
available at www.mortonsalt.com.
The longer any meat is exposed to heat
the drier it becomes. And given the extended length of
time turkey needs to cook it is especially susceptible
to drying out. Brining is a simple technique in which you
submerge the turkey in a saltwater mixture, using coarse
kosher salt, prior to cooking to keep the turkey hydrated.
The brine acts to lock in the turkey’s
natural juices. Following its saltwater bath you can season
or prepare the turkey as usual – ensuring that you
still get to savor the flavors of your favorite recipe.
“Brining has always been popular with chefs, and
as celebrity chefs promote its merits it is becoming popular
with home cooks,” said Linda Kragt, food scientist
and Morton Salt spokesperson. “For someone not familiar
with the process it can be intimidating and our goal is to
provide a simple, informative site where they can come and
have their questions answered. We’re excited to share
the secret with American home cooks.”
Morton’s Ultimate Guide to Brining
provides tips and advice, brining recipes, storage ideas,
as well as FAQs regarding the process. The focus of the
site is on turkey through the end of the year then will
expand to include other meats that benefit from brining.
About Morton Salt
The Chicago-based company, established
in 1848, is America ’s
authority on salt and the leading producer of salt for grocery,
water softening, ice control, agricultural and industrial
uses. Morton introduced the nation to the Morton Umbrella
Girl and her now-famous slogan, “When It Rains It Pours”,
in 1914. Since that time Morton salt products have graced
the shelves of homes throughout the country.
Editor’s Note: Morton spokesperson
Linda Kragt, a food scientist and expert on brining, is
available for media interviews.
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