What does Nigella's turkey brining actually do?

[chipo]

Just wondering really, is it work doing?

bump

I think it flavours the meat and makes it moist as the water/liquor/brine will infuse the meat

or something

Its supposed to stop the turkey from becoming dry during the roasting process (as well as adding to flavour). I've only read through the recipe (not actually made it) but it seems as though it "soaks" for a day or so and gets plumper and then I think you actually use some of the liquid when you cook it, no? So the meat is steamed and therefore more succulent.

i do it with fried chicken and it makes it much less dry and it does make a flavour, but that is smallish pieces of meat. have tried it with turkey, worth it for an experiment but doesn't make much difference to flavour as it can't soak in too much.

I do this every year and it is now something of a legend that I soak my turkey in a bucket. It is always very tender - I think the americans do it a lot more.

My Dad did that recipe last year with his and tbh was bloody awful. Dry and tasteless and really disappointing given the hassle factor. Not saying all soaking a bad idea - just Nigella's way of doing it.

Timmette - how do you do yours then?

My mother always does this (well, ever since being indoctrinated by her Portuguese MIL) - bucket, water with crushed peppercorns and about 6 halved lemons. It works. Dunno if it's a Portugal thing or just my grandmother!

Well I am Portuguese I and I have never heard of doing it, so must be your gran. Think I will give it a try.

I don't think it would give the turkey enough flavour just sitting in the brine, I will still season as I usually would.

Well I'm portuguese and my mother does it too. I don't know exactly what she puts in it but it's definitely strong spirit (aguardente for chipo) and lemons. Probably garlic, pepper and salt too. It does make it more tender.

I'm now feeling nostalgic for the huge bucket with turkey floating inside, as I'll be spending xmas in the UK this year....

Well I will have to raid my dads drinks cabinet to find some aguardente, think I will make the brine up as I go along, do't have or like alot of nigellas recipe. Think I will stick to the classics, lemon, garlic, salt, peppercorns, onion etc.

Thanks for all the help girls and a big hello to all the portuguese girlies.

Hello!

Do you spend christmas here or back home?

Hi
I do Nigellas recipe but tinker with it a bit - it doesn't give it huge flavour but it really makes it softer.

I have only ever spent 1 christmas in Portugal, have been here since I was a baby so brought up here.

Don't we all get a little upset with the shops adding water to our chicken and turkey to bulk it out? Is this any different?