Brining Poultry is A Good Thing

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People are always looking for new and interesting ways to prepare old standards like chicken and turkey.
Brining is the latest craze for preparing any type of poultry. This process not only improves the appearance
of the finished product, but also makes a simple poultry product into a gourmet one. It is also a very easy
process and anyone can be an expert.

The term brine means to treat with a strong solution of water and salt. A sweetener such as brown sugar,
molasses, honey, fruit juice such as apple or orange may be added to the solution for flavor and to improve
browning. Certain other herbs and spices can be added depending upon ones tastes and desires. Brining
leaves a lot of room for creativity. It is the salt however that gets the job done. Salt has two effects on
poultry, reports Dr. Alan Sams, a professor of poultry science at the Texas A and M University. It dissolves
protein in muscle, and the salt and protein reduce moisture loss during cooking. This makes the meat juicer,
more tender, and improves the flavor. The low levels of salt enhance the other natural flavors of poultry.

To prepare brine for poultry dissolve ¾ cup of kosher salt and an equal amount of brown sugar
(you may substitute honey, molasses, or corn syrup). This preparation should be completely dissolved in
a gallon of water to which fruit juices or herbs might be added. This should be done in a plastic or stainless
steel container. Once the solution is ready, the poultry must be completely submerged in it and keep under
refrigeration for at least 24 hours. The poultry is removed the next day and completely dried. The poultry
should then be rubbed with olive or vegetable oil. The poultry is now ready to be smoked or grilled. You
will see the difference and understand why brining is a good thing.