Depending on the reason for the veto (is someone cutting out salt for medical reasons, for example), if salt is not a problem, I find a dry brine a few days ahead of time makes for a delicious turkey: https://food52.com/recipes/15069-russ-parsons-dry-brined-turkey-a-k-a-the-judy-bird
The Food Lab's Kenji tested soaking a turkey in broth: http://www.seriouseats.com/2012/11/the-food-lab-the-truth-about-brining-turkey-thanksgiving.html
Basically, he found that it didn't make a difference in flavor, and that soaking in a solution without salt resulted in meat that was drier than meat that hadn't been soaked in anything. So if you can't brine, then I'd suggest not soaking at all. Have you thought about dry brining?
3 Comments
Voted the Best Reply!
Basically, he found that it didn't make a difference in flavor, and that soaking in a solution without salt resulted in meat that was drier than meat that hadn't been soaked in anything. So if you can't brine, then I'd suggest not soaking at all. Have you thought about dry brining?