Poultry: Basting, Brining, And Marinating

People are always on the lookout for new and interesting ways to prepare old standards like chicken and turkey. Several methods have become popular in recent years, which involve the use of a liquid to change or improve the flavor, taste, tenderness, or texture of poultry. Various liquids can be added to poultry by many different methods such as injection, marinating, brining, or basting. Some of these products can be purchased ready to cook for convenience, and others can be prepared at home.

Marinating The verb "marinate" means to steep food in a marinade. A marinade is a savory acidic sauce in which a food is soaked to enrich its flavor or to tenderize it. According to Woman’s Day Encyclopedia of Cookery, "Marinades began as simple brines for preserving fish. The word marinade stems from the same root as the word maritime. In modern usage, a marinade consists of a cooking oil, an acid (vinegar, lemon juice, wine), and spices. As the food stands in the mixture, the acid and the oil impart the savory flavors of the spices to the food. The acid also has a tenderizing action." The acid in marinades causes poultry tissue to break down. This has a tenderizing effect. The breaking down of the tissue also causes the poultry to hold more liquid, making it juicier. Too much vinegar or hot sauce in a marinade can have the opposite effect, causing the meat to be stringy and tough.

Brining

The verb "brine" means to treat with or steep in brine. Brine is a strong solution of water and salt. A sweetener such as sugar, molasses, honey, or corn syrup may be added to the solution for flavor and to improve browning.

The salt has two effects on poultry, reports Dr. Alan Sams, a professor of poultry science at Texas A & M University. "It dissolves protein in muscle, and the salt and protein reduce moisture loss during cooking. This makes the meat juicer, more tender, and improves the flavor. The low levels of salt enhance the other natural flavors of poultry."

Basting

The verb "baste" means to moisten meat or other food while cooking. Melted butter or other fat, meat drippings, or liquid such as a stock is spooned or brushed on food as it cooks to moisten it. A bulb baster can also be used to drizzle the liquid over the food. Basting adds flavor and color, and prevents poultry from drying out.

Ready-to-Cook Poultry

Consumers can purchase ready-to-cook poultry products that have already been marinated or basted. These products have been injected or marinated with a solution containing butter or other edible fat, broth, stock, or water, plus spices, flavor enhancers, colorings, or other approved substances. If you see terms such as "basted," "marinated," or "for flavoring" on a raw poultry label, a solution has been added before processing – up to 3% by weight for bone-in poultry and up to 8% by weight for boneless poultry.

Safe Preparation

Marinating

Whole poultry or poultry parts may be marinated by completely immersing the poultry into the marinade. To help infuse the marinade into the poultry, you may use a fork to make random holes. A needle-like injector may also be used.

Poultry can be refrigerated for up to 2 days in a marinade. For easy cleanup, use food-safe plastic bags during storage, and discard the bags after marinating. Food-grade plastic, stainless steel, or glass containers may also be used to marinate food. Cover poultry during storage in the refrigerator. Don’t use marinade from raw poultry as a sauce unless it is boiled first to destroy bacteria. Don’t reuse leftover marinade. When stuffing poultry, marinate the poultry first. Cook immediately after stuffing.

Brining

To prepare the brining solution, "Dissolve salt in cold or room temperature water by mixing thoroughly. Cover and refrigerate overnight before adding the poultry. A sweetener may be added to offset the salt flavor or to impart a sweet flavor to the poultry. Sugar or molasses are often used as a sweetener and the amount added is based on personal preferences," reports Dr. Sams.

To prepare a brine solution for poultry, add ¾ cup salt to 1 gallon of water, or 3 tablespoons of salt per quart of water. For best flavor, use sodium chloride – table salt. Add sweetener if desired. Place brining solution in food-grade plastic, stainless steel, or glass containers; cover and refrigerate overnight. Totally submerge poultry in solution and store covered in the refrigerator. For best results, refrigerate at least overnight. Poultry may be left in the refrigerator up to 2 days after thawed or purchased fresh. Remove poultry from brine. Discard brine after use. When stuffing poultry, brine the poultry first. Cook immediately after stuffing.

Basting

When basting poultry at home, always use clean utensils to avoid cross-contamination.

General Turkey Preparation Information

Safe Cooking

Set oven temperature no lower than 325 °F. For safety and doneness, the internal temperature should be checked with a food thermometer. The temperature must reach 180 °F in the thigh of whole poultry. When cooking poultry parts, the temperature should reach 170 °F in the breast, 180 °F in the legs and thighs, and 165 °F in the center of the stuffing.

Storing Leftovers

Remove any stuffing and cut whole or large pieces of poultry into small pieces. Refrigerate leftovers in shallow containers within 2 hours of cooking. Use leftover poultry and stuffing within 3 to 4 days, or freeze these foods. Reheat all leftovers thoroughly to a temperature of 165 °F.

 

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