Brines

The secret to perfect juicy chicken and turkey is simple – Brine them before cooking!

This is the secret that chefs never tell you about. It’s very easy and economical, and requires no special cookware. Brining is like a marinade, as it keeps food moist and tender. Brining or salting is a way of increasing the moisture holding capacity of meat resulting in a moister product when it is cooked. Salt changes the structure of the muscle tissue in the meat which allows it to swell and absorb water and flavorings which results in a tender turkey or chicken once cooked.

Who wouldn’t want to eat a tender, moist, and flavorful turkey for their Thanksgiving dinner? Give it a try!

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