As plump and juicy as a benevolent aunt in a Disney film.
Tasting it, there’s a definite case of wet-sponge syndrome.
Water comes out of it as you chew, giving you the illusion
of juiciness, but the texture is a little too loose and the flavor
a little bland.
Moving on to the salted breast, we find that it’s still
significantly moister than the nonsalted breast (though it was
a couple of percentage points drier than the brined breast).
Tasting it, it’s undoubtedly more juicy and well seasoned,
with a stronger chicken flavor. Texturewise, it’s significantly
different from both plain and brined turkey, with the
smooth, dense-but-tender texture of lightly cured meat.
Visually, you can see clear signs of this curing with its
decidedly pink hue:
Dry-brined chicken breast.With a small chicken breast, the moist pink cured section
extends nearly to the center of the breast. On a turkey,
you’d only see it around the outer edges (which,
serendipitously, happen to be the parts most prone to