To Salt or Not To Salt?

Photo Compliments of Bon Appetite

Those of you over here Stateside are well aware that turkey season is just about here (Thanksgiving is Thursday). I always associate turkey with Christmas but now since I’m over here I get a double dose with both holidays which for me equals lots of naps. By the time Santa comes I’ll have had turkey soup, turkey sandwiches, turkey stew, well you get the point.

There have been many articles about how best to cook turkey so it doesn’t dry out, wrapping it in bacon, basting with butter, wrapping it in soaked muslin and most recently brining. I’ve been brining my birds (too many to mention!) for a few years now and have always had great results. To see me in action click here. However there’s a new kid on the block: SALTING.

This is all over the mags and papers right now so here’s the scoop: All you do is salt the turkey a few days in advance, say 3 days ahead of cooking. Rub the salt into the flesh, a massage if you will, and pop it in the fridge in a sealable plastic bag. Then everyday prior to cooking give her a ruba dub dub to make sure the salt is spread evenly. How it works: The salt draws the moisture out of the meat but then re-absorbs it so in effect you’re actually brining it in it’s own juices. Apparently the bird is not salty when cooked. Sounds pretty good right? Check out the recipe from the LA Times or more info from me at thehealthyirishman.com.

Let me just say that I haven’t tried this yet but will be. I’d love to hear some feedback from those of you who’ve tried this out.