sf wrote:
> On Thu, 10 Nov 2011 12:38:27 -0800 (PST), John Kuthe
> > wrote:
>
>> On Nov 10, 2:28 pm, dsi1 > wrote:
>>> On 11/10/2011 9:44 AM, zxcvbob wrote:
>>>
>>>> I haven't seen any less than 99¢ per pound, but I really haven't
>>>> looked much yet. What about you? I have a big one in the freezer
>>>> that I bought a year ago, but I'll probably need to cook two...
>>>
>>>> -Bob
>>>
>>> Typically the stores have a promotion for dirt cheap turkeys with a
>>> purchase of about $25 or more. This has worked out for me because
>>> the turkeys are minimally processed and I can brine with no
>>> problem. These days, even dirt cheap turkeys are pumped full of
>>> brine which messes up my defrosting the bird with a brine solution.
>>
>> Exactly!! And a fresh free range turkey is not pressure salted like
>> the frozen "Butterball" (which should really be called SaltBall!)),
>> and are therefore better.
>>
> I don't see why you can't just soak a prebrined turkey in a solution
> with lots of flavor, but no salt.

I don't think you understand the brining process, or osmosis, on which the
brining process depends.

Of coarse, I have been wrong before.