I received a letter from an old … I mean former… colleague that bears sharing:
Now that Thanksgiving is around the corner I am reviewing all my many recipes. I note that brining became popular in the last decade or so. Because of my hubbys heart and kidney issues, we are on a no added salt regime, which has put me back into the kitchen pretty much full time.
I wonder what happens to the sodium content of turkey or any poultry with either the wet or dry brine. Can you give us any information? Has anyone analyzed and published the difference between a brined turkey and an older style roasted turkey that may have gasp drier flesh? Anne W.
