On Jan 14, 8:11*am, "Big Jim" wrote:


Quit wasteing your time. Skip the brine. Rub it and cook it.

Amen, amen For turkey, I wash it, salt the cavity, apply rub (amybe
just salt and pepper) and oil it with some spray or butter. If the
herbs are in season, I might put some in the cavity.

The rests to warm up on the counter for 30 minutes or so before prep.

Never had a complaint.

Robert