|
|
| back to Glossary Index |
 |
|
|
|
|
A type of turkey that has been soaked in a solution of salt and water for a period of time for the purpose of moistening the meat and enhancing the flavor. The brining process breaks down and extracts some of the proteins from the meat, which allows liquid to be absorbed into the turkey. When the turkey is cooked, the proteins coagulate, preventing the absorbed liquid from escaping; therefore, brining helps to ensure that the turkey will remain moist throughout a lengthy roasting period. The flavor of turkey meat that has been brined is often slightly saltier than turkey that has not been brined, but the meat is ultra moist, which is one of the most desirable aspects of brine-cured turkeys.
|
|
|
|
|
|
|
Brine-cured Turkey term - Related Content |
|
 |
|
 |
|
|
|
 |
|
|
|
| View our collection of free turkey recipes including roasted turkey and turkey breast recipes. |
|
|
|
|
|
|
|
| http://www.recipetips.com/cooking-tips/turkey-cooking-guide.asp |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| A reference to numerous types of cheese that are washed with, or submerged into, a brine bath as part of the cheese making process. The cheese must remain in the brine for several ... |
|
|
|
|
|
|
|
| An olive that has been soaked in a brine typically consisting of water, salt, vinegar, and other ingredients that provide a moist shiny flesh to the product. The intent of curing ... |
|
|
|
|
|
|
|
| Also referred to as city hams, brine-cured hams are cuts from the hind leg of a hog. The hams are cured by soaking or injecting the meat with a brining solution. The brining ... |
|
|
|
|
|
|
|
| A process in which a whole turkey is soaked in a salt and water solution for a period of time for the purpose of moistening the meat and enhancing the flavor. The brining process ... |
|
|
|
|
|
|
|
| A solution of salt and water used as a soaking medium for whole turkeys for the purpose of moistening the meat and enhancing the flavor. The brine breaks down and extracts some of ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Roasting Tips
Roasting a turkey breast-side down for the first hour will keep the turkey moist. Turn turkey over after first hour to finish cooking.
Celery layered at ... |
|
|
|
|
|
|
|
|
Thawing
Two common methods of thawing a frozen turkey are the refrigerator method and the cold water method. To properly and safely thaw a turkey, the refrigerator method ... |
|
|
|
|
|
|
|
| Classification Criteria | Classes of Turkey | Types of Turkey
Classification Criteria
Turkey (as well as all other poultry) is described and classified using a number of ... |
|
|
|
|
|
|
|
| Useful Gravy Making Tools | Traditional Methods for Making GravyQuick Method for Making Gravy | Adjusting the Consistency | Gravy Making Tips
There are many recipes ... |
|
|
|
|
|
|
|
| Roasting times may vary greatly, depending on a number of variables that affect the cooking time such as the shape of the turkey breast, the proportion of meat to bone, the ... |
|
|
|
|
|
|
|
|
|
|
|
 |
|
|
|
| Use your turkey leftovers in this great breakfast bake. The hash browns create a crispy crust to hold the cheesy egg filling. |
|
|
|
|
|
|
|
| This is an excellent dish if you are in a hurry and it is quite healthy. |
|
|
|
|
|
|
|
| This is the best thing to do with any poultry leftovers. |
|
|
 |
|
|
|
| Spinach and Italian ground turkey rolled into a loaf that can be easily sliced. Makes a hearty and wholesome meal for lunch or dinner. |
|
|
 |
|
|
|
| Use your Thanksgiving turkey and cranberry leftovers to make this fabulous panini that combines irresistible sweet and savory flavors in one great tasting sandwich. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| RecipeTips.com's video on how to brine a turkey. For more cooking tips and advice visit RecipeTips.com. |
|
|
|
|
|
|
|
| RecipeTips.com's video on how to carve a turkey. For more cooking tips and advice visit RecipeTips.com. |
|
|
|
|
|
|
|
| RecipeTips.com's video on how to roast a turkey. For more cooking tips and advice visit RecipeTips.com. |
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2008 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
