Photo by: iStock
Brined
The reason we've all eaten so much dry turkey breast in our lives is that at about 150 degrees, the cells in a turkey breast begin to break down to an extent that they lose the water within, but you need to get the turkey to 180 degrees (according to the USDA, although many cooks aim for 165) to be done. Brining - soaking the turkey overnight in saltwater - is the easiest way to counteract this moisture loss. The salt ...
more Photo by: iStock
Brined
The reason we've all eaten so much dry turkey breast in our lives is that at about 150 degrees, the cells in a turkey breast begin to break down to an extent that they lose the water within, but you need to get the turkey to 180 degrees (according to the USDA, although many cooks aim for 165) to be done. Brining - soaking the turkey overnight in saltwater - is the easiest way to counteract this moisture loss. The salt allows the meat to hold more water, and the added water means more is retained as the bird is cooked
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