I've used this brine before and it was wonderful! I'm using it again this year. For the person who claimed it ruined her 18lb turkey: it must have been user error because brining is a chemical process. Once the process has finished the salt is left in the brine solution not the bird. Brining makes cooked meat moister by hydrating the cells of its muscle tissue before cooking, via the process of osmosis, and by allowing the cells to hold on to the water while they are cooked, via the process of denaturation. The brine surrounding the cells has a higher concentration of salt than the fluid within the cells, but the cell fluid has a higher concentration of other solutes. This leads salt ions to enter the cell via diffusion. The increased salinity of the cell fluid causes the cell to absorb water from the brine via osmosis. The salt introduced into the cell also denatures its proteins. The proteins coagulate, forming a matrix which traps water molecules and holds them during cooking. This prevents the meat from drying out, or dehydrating.
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I've used this brine before and it was wonderful! I'm using it again this year. For the...