Do you despair when your Thanksgiving turkey has dried out, or your roast is tough and lacking in flavor? Brining could be the simple solution to your problems. Many people think of brining as a way of preserving meat or fish where it is soaked for days in a salt solution. With the advent of refrigeration, this no longer necessary. Today we use brining to give extra flavor and juiciness to meats and fish.

How does it work?

Meat loses approximately 30 percent of its weight during cooking. This moisture loss can be reduced by as much as 15 percent, by brining the meat before cooking. Brining enhances the juiciness of meat as follows:
*Muscle fibers in the meat absorb liquid during the brining period. *The dissolved salt causes some of the proteins in muscle fibers to unwind and swell. *The bonds, that had held the protein unit together as a bundle, break. *Water from the brine binds directly to these proteins when the meat cooks, giving a moist dish. *Any flavorings added to the brine will also be absorbed into the meat.

Brining Basics

1. Choose your container.

2. Make the brine.

Take the meat for brining and place it in the container. Pour over cold water until the meat is just covered, then pour the water into a measuring jug. Add salt at a ratio of 4 Tablespoons of salt to one quart (4 cups) of water. The salt must be completely dissolved in the water. Some people heat the water to dissolve the salt. In this case, the water must be completely cooled before proceeding, otherwise the meat will start cooking in the brine.

3. Brine the meat.

Submerge the meat in the brining liquid and place in the refrigerator. You might need to place a plate on top of the meat to ensure that it is completely under the brine. The length of time the meat is left generally depends on the weight of the meat. The following times are a general guide:
Pork chops (1-1/4-inch to 1-1/2-inch thick): 5 to 8 hours
Whole pork tenderloin: 6 to 12 hours
Whole pork roast: 2 to 4 days
Thin fish fillets: 10 minutes
Shrimp: 30 minutes
Whole chicken: 3 to 12 hours
Chicken parts: 1-1/2 hours
Whole Turkey (12 to 14 pounds): 12 to 24 hours
Turkey breast: 4 to 6 hours

In the case of roasting birds, they should be removed from the brine, wrapped in foil or plastic, and put in the refrigerator overnight to enable the moisture on the skin to be absorbed into the bird to ensure a crispy, brown skin.

4. Try different recipes.

Substitute a different liquid for all or some of the water. You can use fruit juices, cider, beer, wine, various vinegars, stock or tea, in fact any liquid that you use for cooking.
Add spices and flavorings such as garlic, onion, peppercorns, hot pepper flakes, thyme, rosemary, bay leaves, mustard seed, coriander seed, sugar, honey, molasses, citrus fruits, juniper berries, ginger, cinnamon, clove, star anise, or vanilla bean. Here, your imagination and your family's tastes can allow you to be as inventive, or not, as you wish.

5. A recipe to get you started.

Succulent Thanksgiving Turkey
4 quarts stock (you may use stock cubes dissolved in water)
1 cup Salt
1/2 cup brown sugar, packed
1 tablespoon peppercorns
1/2 tablespoon dried sage
1/2 tablespoon dried thyme

Combine all ingredients in a large pot. Bring to a boil, stirring until the sugar and salt have dissolved. Remove from heat, let the mixture cool, then refrigerate.
In a large non-reactive container, combine the mixture with 1 gallon cold water and stir. Place rinsed, drained whole turkey into the brine. Use a weight to keep the bird submerged. Refrigerate for 12 hours. Turn the bird over once during brining.

Rinse turkey and pat dry with paper towels. Apply a thin coat of cooking oil over the skin before cooking.