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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.

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.

Developed to hold food items immersed in a liquid brine, Brining Bags are large clear bags that are made to securely hold the weight of both the food item and the liquid during the brining process.

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.

A method involving the soaking of food in a liquid solution consisting of water, salt, sugar, and possibly herbs and spices in order to preserve, tenderize or flavor various food and cuts of foods.

A seasoned mixture that may consist of a variety of seasonings such as coarse or flaked salt (sea salt and kosher salt are common), pepper or peppercorns, sage, allspice, thyme, garlic, cardamom, lavender, juniper, citrus zest, and other selected ingredients.

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.

A reference to numerous types of cheese that are washed with, or submerged into, a brine bath as part of the cheese making process.

A curing process that involves the soaking, washing, or injecting of food with a solution that is used to pickle or preserve foods.

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.

A farmhouse cheese traditionally produced in the Rhônes-Alpes region of France that is made from cow's milk.

A cheese from the Corsica region of France that is made from sheep's milk. This cheese is uncooked and most often covered with herbs, which include rosemary.

A meat product traditionally produced from a cut of pork that is taken from the side (belly) or back of the hog.