Reg wrote:
> Lynette Hebert wrote:
>
>> Brining a turkey usually includes salt Injections for the turkey
>> also has salt. If you brine then deep fry.. then do not inject with
>> a marinade... to much salt is involved.If you tend to inject....
>> then do not brine.
>
> Lots of people combine brining and injecting. Why not? This
> oes for other items like pork too, not just poultry.
>
> Just leave the salt out of the injection if the meat has also
> been brined.

Why bother? I've never brined meat and it turns out just fine. And hey,
most of what you buy in the supermarket these days has been injected with
saline so why add to the mix? Doesn't make sense to me, all this hoopla
over brining and injecting.