Go to the Globe and Mail homepage

Jump to main navigationJump to main content

A big, juicy turkey is the perfect lynchpin to a flavourful dinner with the family as the holidays near. (Fred Lum/The Globe and Mail)
A big, juicy turkey is the perfect lynchpin to a flavourful dinner with the family as the holidays near. (Fred Lum/The Globe and Mail)

Recipes: A holiday feast that packs flavour Add to ...

Turkey breasts are the best bet for smaller family Christmas dinners, but they can be on the dry, bland side. I like the taste of kosher poultry, which has noticeably more flavour and juice thanks to being dry brined. To me, wet brining is a pain as you need large pots, plenty of space in your fridge, time and a lot of salt. Although the end result is juicy, I find the juice is lacking in flavour – possibly because the poultry has absorbed water as well as salt.

Recipes

This method is similar to but not the same as koshering and the end result is superb. Use kosher salt (it is not kosher but used for koshering). The flakes are larger, it is less salty and it has no additives.

Follow Lucy Waverman on Twitter: @lucywaverman

Follow on Twitter: @lucywaverman

 

In the know

Most popular video »

Highlights

More from The Globe and Mail

Most Popular Stories