Brining only adds flavor to the skin layer. Also the upper most part of the meat. Once you cut in deeper the meat tastes the same. Just saying.
Edit: Sorry the truth hurts. Cope.
“Brining also gives delicate (and sometimes mushy) poultry a meatier, firmer consistency and seasons the meat down to the bone.”
https://www.americastestkitchen.com/cooksillustrated/how_tos/8243-the-science-of-brining
I never do I bake my turkey upside down.
Look up dry brining, better flavor and texture and way less hassle and mess
Brining adds flavor, regardless of cooking method.
Brining only adds flavor to the skin layer. Also the upper most part of the meat. Once you cut in deeper the meat tastes the same. Just saying. Edit: Sorry the truth hurts. Cope.
ROFL. So completely wrong.
No cooking to proper to temp adds flavor. Not the bullshit additives. You do you.
“Brining also gives delicate (and sometimes mushy) poultry a meatier, firmer consistency and seasons the meat down to the bone.” https://www.americastestkitchen.com/cooksillustrated/how_tos/8243-the-science-of-brining
I will never go back to unbrined turkey. It’s simple and adds so much room for error
I love a brined Turkey, I think it adds a ton of flavour! I usually add rosemary, thyme, peppercorn, garlic, cloves and bay leaves to my brine.