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Old 04-20-2006, 05:20 PM   #31
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Originally Posted by BreezyCooking
I don't brine any of the poultry I cook. I buy organic free-range turkey that is always moist & tender - even the leftovers. Goose as well. Chickens, guinea hens, cornish game hens, & duck are all done on the rotisserie & are always unbelievably juicy. Why should I add what amounts to nothing more than salt water to something that is already perfect? I've had birds that have been brined, & frankly, I think brining is just another fad.

If you start out with fresh superior poultry, it shouldn't be necessary.
Breezy, perhaps you have access to "superior poultry" that others do not have. Free-range is not everyone's idea of perfection, or even necessity.

Or perhaps your idea of superior is at odds with what others think.

Or maybe you prefer a flavor that others find bland.

Just wondering. There's plenty of room in this world for differences of opinion and technique.

Kool Aid - Think before you drink.
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