My Market Year(s)

Brine – lean meat’s best friend

When you are grilling or roasting lean meats, brining the meat will keep it moist and add flavor.  I use the same basic brine with turkey, pork and chicken.  The brining time changes from 1 hour for thin cuts of meats (less than 1 inch) to overnight for a whole turkey.  The brine adds salt … Continue reading →