On Thu, 10 Nov 2011 22:13:08 -0500, Ed Pawlowski > wrote:

> On Thu, 10 Nov 2011 13:26:42 -0800, sf > wrote:
>
> >>
> >I don't see why you can't just soak a prebrined turkey in a solution
> >with lots of flavor, but no salt.
>
> You can, but once it is saturated it is not going to absorb much more.
> You'd probably do better injecting.

Possibly. I wouldn't want to add very much flavoring, because it
wouldn't appeal to me. It seems to me that there would be a flavor
exchange. I look at it like soaking a ham to get rid of excess salt -
with the benefit of adding some other flavor beside salt. My mileage
may vary. It's only a theory. I won't be trying it.

--
All you need is love. But a little chocolate now and then doesn't hurt.