Page 50 - Turkey Book from Meathead
P. 50
f your bird has not been salted at the factory, you
will want to do it yourself because salt is the magic rock. It can penetrate deep, and as we discussed, improve moisture retention and amplify flavor without altering it. But keep in mind, not all salt is equal. Some have very small grains and others very large grains. Small grain salts are more concentrated because in a given volume, say a tablespoon, there is less air between grains than in large jagged grains. We have standardized all our recipes on Morton Coarse Kosher Salt. If you use table salt, use half as much as our recipes specify. For more on this and a conversion table for all major salt types, read this article on the Science of Salt. There is an interactive calculator there.
There are three good methods for salting: Wet brining, dry brining, and injecting. Most of the time we prefer dry brining.
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