We're giving turkey a booster in order to figure out proper pre-treatment.
Cook’s Illustrated test cook Lan Lam, left, uses a syringe to inject a salt water solution into a cube of turkey breast meat as associate editor Dan Souza looks on during preparation for an experiment to determine the most favorable level of detectable saltiness in a brined bird.
About the Author: Steve Klise
Steve Klise is a photo editor at
America's Test Kitchen. When he isn't running the
Test Kitchen Snapshots section of The Feed, drooling over pictures of food while directing shoots for
Cook's Illustrated and
Cook's Country, or trying to stay out of the way while taking photos in the Test Kitchen, you can find him scurrying around his own kitchen, relaxing in one of Boston's waterfront parks, daydreaming about great barbecue, or stuck in traffic jamming out to Springsteen with the windows down.
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