I am trying to get my head around the new trend for brining a turkey to make it less dry and more succulent. This has never been something I have considered before yet it seems to be all the rage this year. Why? Is there scientific facts that we should all know about or is it a fad? I am on a low salt diet, so brining is not something I have considered and another question is surely that the bird would absorb at least a certain amount of water from the process which again I do not understand as we are all opposed to meat with injected water in it. Please could you unconfused me ? Thank you very much
Asked on 28 Oct 2016 by romaine ahern
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