Member Since Nov 23rd, 2009
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Nov 23rd 2009 4:14PM Brian A - I agree 100% with Moi. I brine all my birds and poultry cuts before cooking, whether turkey, chicken or goose or duck. It seems like a lot of salt but you have to consider the ratio to the volume of liquid and the science behind brining. It does not result in over salted meat or gravy. Make your gravy as you normally would and like everything, TASTE BEFORE adding salt. You can always add but you can't take away.