Recipe Section > Fowl

My favorite turkey brine recipe

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02ebz06:

--- Quote from: pmillen on December 04, 2020, 09:34:34 PM ---
--- Quote from: 02ebz06 on December 04, 2020, 06:05:53 PM ---EDIT: I forgot, I don't add salt if the turkey is pre-injected.  Can get too salty.

--- End quote ---

Does the brine work without salt?  I thought that it's the salt that causes the osmosis.

--- End quote ---

I didn't add salt this year because it was pre-injected.
There is enough salt in the what was pre-injected, I guess.
Was very juicy, not dry anywhere.

pmillen:
I’m sorry, 02ebz06, I didn’t make myself clear.  I think by definition a liquid needs salt to be considered a brine.

As I understand the process, the brine is saltier than the liquid in the meat, so the two liquids attempt to equalize saltiness by osmosis.  Consequently, the salt ion transfer to the meat takes additional liquid with it along with some of the smaller molecules of other flavor items in the brine.

So, it seems to me that your turkey lost saltiness through osmosis when you soaked it because the liquid in the turkey was saltier than the liquid it was soaking in.  It seems to me that you weren’t brining, maybe it was more like a marinade.

By whatever name, your method worked the way you wanted, so—SUCCESS!

Only my  :2cents:.  I'm not a subject matter expert.

02ebz06:
I'm no chemist, what do I know. Hahahaha
Just followed a recipe I found on-line.

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