"jmcquown" > wrote in message
. ..
> Christine Dabney wrote:
> > On Wed, 17 Nov 2004 06:48:34 +0000 (UTC),
> > (Charlotte L. Blackmer) wrote:
> >
> >
> >> I am getting a "natural" birdie from my favorite meat counter and
> >> plan to brine it. I know I should have asked this last night, but
> >> forgot. Recipe says 1 cup kosher salt. I have a big box of Diamond
> >> brand salt around. It's flakier and less dense than a lot of salt.
> >> Should I use more than one cup?
> >>
> > I have heard, on egullet, that Harold McGee is now advocating NOT
> > brining. The word I have heard, is that he is saying it only makes
> > the bird saltier, and doesn't really do much. Evidently this is from
> > his latest research, and it seems to be in his latest book.
> >
> > Christine
>
> Okay, I don't have cable so I don't get most of the cooking shows. And I
> don't read egullet, so I have no idea who this Harold person is. But with
> so many long-time posters on rfc advocating brining making a really juicy
> bird, I'll take the majority opinion vs. the one.
>
> Jill
I've brined turkey/chicken a few times - the bird is definitely juicier.
The first time though, it was a touch too salty; so I just cut down on the
salt - works for me.
Elaine