Peter Aitken wrote:
> I've heard speculation that kosher poultry needs less brining because of the
> salt used in the koshering process. Does anyone have any experience with
> this? I am planning on trying the Chez Panisse (sp?) brine that was posted
> here recently but do not want to end up with an over-salted bird.
>

A kosher bird is already brined. You're going to have a pretzel on your
hands.

Peg