interesting read on brining

i don't brine. tried it and didn't like it.
but interesting info here


http://www.seriouseats.com/2012/11/the- ... dium=email

That's a good read...thanks, George!

Last year I dry-brined the Thanksgiving turkey after learning about it from Sara Moulton's TV show, and the results were very good.

Thanks - Great post. Bit of an eye-opener as well. I plan to part out and sous vide two small birds (about 10 pounders) and season them differently for a little variety this year. I think I'll do a Mexican spice paste on one and a classic sage butter on the other. I'll finish both off on the indoor grill. Butchering the birds in advance allows me to cook the different cuts at different levels of done instead of subjecting the whole bird to the same temp and time.

There's an episode of "Julia and Jacques" that does the same thing. I know it's traditional to cook the whole bird but breaking it down first really makes it a lot easier.