In article , ost
says...
On Mon, 14 Jan 2008 20:58:11 -0800 (PST), Tutall wrote:

On Jan 14, 7:28*pm, "No Spam Please" wrote:
Amen. *All brining does, IMHO, is give you salty meat.

Then you're doing it wrong.

I'll second that.

I've never had a salty bird after brining either. I usually brine turkey
and sometimes chicken, and it seems to me I generally get a moister bird
than when I don't brine.

Could be my imagination? Maybe, but it's workin' so far!

--
Bill