Daily Feature Glossary Terms

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 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.