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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.
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