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About Enrique Torres
Expertise
How to cook meat (beef, poultry, pork, fish, shrimps, lamb) using pan friying, grilling and steem systems.
Experience
My company has been deveploping studies in meat cooking since 2000, my expertise is based on the last studies in meat histology changes related to cooking process and recipes. My expertise is focused on juciness, tenderness and yield increasing.
Education/Credentials
La Salle Univ. Animal Scientist 1986-1992
National University of Colombia Food and Science Technology focused on meat processing.1992-1994
Andes University (Colombia) Marketing Specialist 1997-1999
Saint Joseph's University (Philadelphia) Food Marketing 2001
Meat processors consultant since 1995.
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You are here: Experts > Food/Drink > Home Cooking > Cooking Meat > Brining a Turkey
Expert: Enrique Torres - 10/10/2009
Question
How do I tell if the turkey I bought has been pre-brined? I bought a Maple Leaf Prime (Young Turkey from the supermarket and I'm not sure if I should brine it. I've heard some are pre-brined and that would make it excessively salty.
Answer
Matt:
If they don't say it, any brine has been applied inside the meat.
When a meat has been pre-brined it should be registered (labeled) in order to inform consumers.
On the other hand the word "fresh" indicates that any ingredient has been used to give flavor, color and texture to meats.
Good luck,
Enrique
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