Wow Larry take a chill pill !!!
My family has been brining poultry for generations, and it is you that is wrong. Poultry today is not as safe as poultry 15 years ago and a lot different then it was 100 years ago. I have a brining recipe that has been in my family for over 100 years, it belonged to my great, great, great. grandmother. Its an apple brined turkey slow smoked over cherry wood. I don’t care what you do to an injected turkey as it could only dream of being this good, I sell about 30 of these each and every thanksgiving I start taking orders in October paid in advance. I get $75 each for a 20 pounder and $50 for a 12 pounder I could sell a lot more but I get burned out after about 25 or 30. I mix the brine up 20 gal at a time in a big 40 gal polyethylene drum all the brining is done at a friends restaurant in his walk in fridge.
but it's people like you that have the rest of the world terrified to eat a piece of meat that isn't cooked to the point of being dry.
I take strong offence to that statement I never suggested that anyone cock a chicken or poultry until it was dried out. In fact I pull my poultry at a much lower temperature then what the FDA recommends. If you look at the pictures I have posted of my food, you will not see one dried out piece of meat,
[quote:1gsl78ti] brining a meat doesn't kill anything