Lynette Hebert wrote:

>>
> Evidently you know nothing about brining and injecting meats..The bottom
> line is that flavor brining results in meat that is more moist and flavorful
> than unbrined meat, regardless of how you feel about brining... brining has
> been around forever. Wild game is usually soaked in some sort of solution
> overnight to remove the high game taste that some wild meats have.. Poultry
> is probably the most commonly flavor brined meat because it is naturally
> lean and gets quite dry if overcooked.All this *hoopla* is for a moister
> meat.. one that is not so dry .. injection adds flavor. Lighten up Jill !
> Its Thanksgiving ..
> Lynn
>
>
Some people (like me) like the taste of roasted meat and find that
brining/injecting adds something that they don't like. We always roast
the turkey & chicken upside down and then flip it towards the end and
the meat is moist and tastes like meat.

My buddy is an avid deep fried turkey person. He probably has every
gadget and has tried every method and does it a lot. A few years back he
was in a hurry and cooked one without doing anything. The result was
that everyone said "wow, this is really good" and thats how he has been
making then ever since.