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FAQ Subject: Brining poultry before it's roasted?
I'm hearing a lot about brining poultry before it's roasted conventionally and I'm wondering if it's a good idea to brine the turkey before I smoke it. Everything I've heard from the cooking shows say that brining will contribute to the moistness and flavor of the bird, but I respect your opinion and would like to know what you suggest.
If the birds weren't already pumped up with 10-15% of their total weight in water, I still would not brine. It is a faddish folly. If you don't over cook poultry it will be moist and tender.