Brining Basics
Brining can mean the difference between dry and juicy. Check out our video and links to learn how to use salt to lock in meat's natural juices for a more flavorful, moist and tender dish.
What Can I Brine?
Chicken, turkey and pork are great for brining because they are lean, and mild in flavor. This provides an opportunity for the brine to enhance the flavor and the juiciness. Many types of seafood, like shrimp, are also excellent for brining.
Beef and lamb aren't recommended because they contain more fat, and don't lose as much moisture as poultry or pork during cooking.
The Best Salt For Brining
Morton® Coarse Kosher Salt is perfect for brining because the flat, flaky crystals dissolve extremely well in water and create a crystal clear brine.
How Brining Works
Brining works due to the dual processes of diffusion and osmosis. Diffusion occurs when molecules of a greater concentration flow to areas of lesser concentration until the concentration is equalized, or reaches equilibrium. Osmosis is the movement of water across a selectively permeable membrane, such as a cell wall, in order to equalize the ion concentration on both sides.
When meat, such as turkey, is placed in a brine, the salt and sugar concentration of the brine solution is greater than the concentration inside the muscle cells. Diffusion allows the salt and sugar to flow into the muscle cells of the meat. As the concentration of salt and sugar increases inside the cell, osmosis will draw the water into the muscle cell. Once the salt and sugar get inside of the muscle cells of the turkey, the proteins will begin to denature, or "unravel", and create a matrix that captures and holds the water. This is why the ratio of salt, sugar and water are important when brining.
During cooking, the salt and protein matrix further denatures, forming a gel that traps the water inside the cell. The water stays in the meat during cooking, resulting in a more juicy and flavorful piece of meat, and also prevents the likelihood of overcooking the turkey.
Letting the turkey "rest" for 10 to 20 minutes after removing it from the oven will allow the extra moisture to redistribute before carving the turkey.
Related Recipes
Star anise, ginger, and garlic are combined with Morton® Coarse Kosher Salt for a delicious and flavorful Asian-inspired brine.
Brined & Roasted Chicken Pieces
Brining locks in a chicken's natural juices, so it won't dry out during the roasting process.
Brined & Roasted Turkey Breast
Turkey loses its natural juices the longer it cooks. Fortunately, we have the solution - brining.
Brown Sugar & Spice Chicken Brine
This brine creates a juicy and flavorful chicken with the fall flavors of cinnamon, sage, and honey with Morton® Coarse Kosher salt.
