This Thanksgiving dinner cannot be complete without a turkey preparation. And what is the secret
behind those juicy and tender turkeys? The process is called brining. The whole bird is basically
cleaned and after removing the skin it is dipped in water. The right ingredients in water make
the brining process complete. The idea is to add salt to water and soak the poultry for 24 hours.
However there are mixed reactions about this process. Some feel it is extremely essential to make
the meat moist which enhances the cooking process. Some are apprehensive about adding the right
amount of salt in water so that they don’t over salt their food.

In one gallon of water one cup of sugar and a cup of salt in added, in this the whole bird is soaked
for 24 hours. One may also add herbs and spices to add to the taste. This procedure can be applied
in pork as well apart from poultry. Some people do not brine their meat at all. If the proportion of
water and salt is incorrect then it can result in over salted meat which would be very distasteful.

The dressed and packaged turkeys that are available in the stores are also brined where the
concentration of salt is often an issue. Therefore many housewives prefer to buy the whole bird and
cook it their own way. Brined or not brined, cooking turkey is not a very difficult process. The whole
bird is stuffed with vegetables and spices and then baked and then allowed to stand for the juices to
work, this simple barbecued recipe is a must have for all Thanksgiving dinner.
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