A note on chicken or turkey: If you plan to brine skin-on poultry give at least 8 hours, ideally 24, to allow the brine to ...

If you've never brined meat, then the word "brine" might bring up associations with pickles or the ocean, but soaking tough meat in a brine solution is a tried and true way to add flavor and moisture.

A comprehensive guide to the salty science of dry-brining. Serious Eats / Vicky Wasik Should I brine my turkey? It's a question that comes up every year around the holidays, but that's not the ...

Properly brined meats can soak up about 10 percent of their weight in brine, which is to say that if you have 1 pound (16 ounces) of meat in our brine, it will absorb 1.6 ounces of the solution.

In my paean to pork a few weeks ago, I made a throwaway reference to brining. Judging from the e-mails that came in asking for more details -- Just how much salt? Exactly how long? And what about ...

Brining--essentially soaking meat or poultry in a solution of salt and cold water--has long been used as a preliminary step in smoking. It flavors the meat and also plumps it, ...

Brining–soaking meat in salt water–was a common preservation practice before refrigeration. Today its purpose is more to tenderize and flavor meats. Some home cooks still brine pork, beef or ...

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Soaking meat in a salt and water brine long remained a lure — but not a staple — in my cooking repertoire. It theoretically ...