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 recommended for brining because the flat, flakey crystals dissolve extremely well in water. Table salt can also be used for brining, but it may not dissolve quite as well as the Kosher Salt.
How It Works
Diffusion and Osmosis make brining work. For example, when brining a turkey, the salt and sugar content in the solution outside of the turkey is greater than the salt and sugar content inside of the turkey. Diffusion allows the salt and sugar to flow into the cells of the meat.
Similarly, as the turkey sits in the brine, the water content outside of the turkey is greater than the water content inside of the turkey. Osmosis will cause the water outside of the turkey to naturally flow into the turkey.
Once the salt and sugar get inside of the cells of the turkey, the proteins will unravel and interact with each other, forming a matrix that captures and holds moisture.
After exposure to heat, the matrix gels and creates a barrier to keep most of the water from leaking out during cooking. This results in a more juicy and flavorful piece of meat.
The meat will not taste too salty, provided that the meat has been brined with the right salt/water ratio for the proper amount of time.
Try our brining recipes and taste the difference! Nervous about brining? Start with a chicken recipe, then work your way up to a turkey.
Related Recipes
Star anise, ginger, and garlic are combined with Morton® Coarse Kosher Salt for a delicious and flavorful Asian-inspired brine.
Brined and Roasted Chicken Pieces
Brining locks in a chicken's natural juices, so it won't dry out during the roasting process for a delicious and juicy centerpiece to a flavorful meal.
Brined and Roasted Turkey Breast
Turkey loses its natural juices the longer it cooks. Fortunately, we have the solution - brining.
Brined and Roasted Whole Turkey
No dish has more riding on its success than the Thanksgiving turkey.
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.
