I usually order our bird from Whole Foods, and the wife cooks it. This year, after a pretty fair cook of a chicken using my Cajun Bandit rotiserrie, she said that she'd like to do the Thanksgiving turkey with me using the Weber and CB rotisserie.
So, when I ordered the bird the other day, the guy mentioned that they offer brining as a service. So I told him to brine the bird.
But when I told the wife, she took a pretty negative stance against brining (she's the Maryland version of the salt police). She believes it will make the bird salty... too salty.
The Terry definition of too salty is if she can taste ANY salt at all.
What say ye about brined birds? Will it have ANY salt taste? (never brined one before, myself).
It's still not too late to call off the brining.
[FONT=Fixedsys]CAPITAL PITMASTERS-THE FIRST FAMILY OF BBQ[/FONT]
[FONT=Courier New][I]Proud Graduate of:[/I][/FONT]
[I][FONT=Courier New][B]Jack's Old South BBQ Cooking School[/B][/FONT][/I]
[I][FONT=Courier New][B]Johnny Trigg & Rod Gray BBQ Cooking School[/B][/FONT][/I]
[I][FONT=Courier New][B]Paul Kirk BBQ Cooking School[/B][/FONT][/I]