howie Did a great write-up today on www.foodieview.com
Read this excerpt:
I’ve gone on a bit about brining your turkeys in the past, and I still think it’s a great way to season your turkey and get a moister bird. But in recent years, the technique of pre-salting meat has been gaining traction.
Pre-salting meat was recently popularized by chef Judy Rodgers of Zuni Cafe in San Francisco. It basically involves sprinkling salt over the meat (about 1 T of kosher salt for every 5 pounds of turkey), and letting it sit for an extended period of time (3 days). Like with brining, the purpose is to season and improve the texture of the meat.
The LA Times did a comparison last year called the Great Turkey Smackdown (which is sadly not available online anymore). Their tasting panel concluded that pre-salted turkey resulted in a pleasingly firm, yet moist texture with a purer turkey flavor. Luckily you can see a copy of the […]