On Wed, 05 Feb 2014 01:26:30 -0500, Travis McGee >
wrote:

>I've never tried brining, and my SO is on a low-carb diet. Is there
>anything intrinsic about Sucralose that would make it unsuitable for
>brining, particularly for poultry.

What is it you want to achieve? Juicy, tender poultry meat with extra
flavor? If so, just soak the chicken or turkey in buttermilk with
whatever flavorings you like. You can use a season salt, garlic chili
paste, lemon pepper, whatever you like. Soak it at least for several
hours but overnight is best.
Janet US