Ever wonder how you can get that crispy skin, yet tender and moist meat? Brining!
Remember your science lesson back in elementary school? Brining is basically osmosis and diffusion that happens between the solution and the meat. When you brine, your meat will hold more water so when it is cooked, it will still retain a lot of juice.
Since you are bringing liquid into the meat, take this chance to introduce flavours into the meat as well.
1 cup salt
1/2 cup brown sugar
3 tbs oil
3 tbs soy sauce
4 cups hot water
1. Combine everything in large pot, stir until salt and sugar are dissolved.
2. Submerge turkey in the brine solution. Pour cold water until turkey is fully submerged.
3. Place in a cold environment for 6-12 hours.