Thanks for all the feedback.......I think I may try salting another time, but for this Thanksgiving I'll stick with the brine....the input has been helpful.
Chef_Jacob wrote:I'm going to have to disagree with the reasoning on that one. Salting the meat brings protein rich fluid to the surface as the salt then enters the protein cells to form a state of equilibrium through osmosis. Even if the plastic bag did allow the moisture that was originally drawn out of the turkey to be re-absorb back into the turkey, you'd really only be back to where you started before you salted the turkey in the first place.
The presence of the salt and the scientific principal of osmosis will force an equilibrium in the turkey to occur. This means the plainly salted turkey without the presence of an exterior source of moisture (ie. a brining solution), will actually hold less moisture than an unsalted turkey.
By the way, if you roast a turkey in a "roasting bag", you're not really roasting it but instead you're actually steam poaching. Just incase your were curious.
The presence of the salt and the scientific principal of osmosis will force an equilibrium in the turkey to occur. This means the plainly salted turkey without the presence of an exterior source of moisture (ie. a brining solution), will actually hold less moisture than an unsalted turkey.
By the way, if you roast a turkey in a "roasting bag", you're not really roasting it but instead you're actually steam poaching. Just incase your were curious.
I am not sure I understand you here. How would you be back where you started? The moisture that goes back into the bird is now seasoned.
And cooking a turkey in a bag is blasphemy.
gardener6797 wrote:Hello all. In years past I have had good luck using the brining method for the Thanksgiving bird but I have read that salting is even better yet. Any input?:confused:
-Gardener
-Gardener
My original response was to answer Gardener's question. I assumed her "brining vs salting" dilema was primarily focused on making the turkey tender and flavorful at the same time. To achieve both of these goals, brining is far supperior to just salting with the addition of herbs.
So when I said that you would end up right back where you started, I was referring to moisture content in the turkey. Just salting the turkey and placing it in a bag will not add any more moisture, only seasoning. This is no different than any other dry method marinade out there; it's purpose is to provide flavor, not texture, (ie tenderness).
My true personal preferrance though is to break down the turkey while still raw, confit the legs, brine and slow roast the breasts. Use the carcas to make a roasted turkey stock, and use some of the stock for my gravy and save the rest for turkey soup. Not to mention, all this can be done way ahead of time (confit needs at least a weak to ripen) so you're cooking primarily side dish and reheating on the big day...more time with the family.
I'm glad we at least agree on cooking a turkey in a bag is "blaspheme." Maybe now that I've clarified my position, we'll find that our positions on brining and salting aren't really all that different.
