Brining seems to be all the rage these days. But I don't like the way the brining changes the texture of the meat. It doesn't taste real to me...it tastes processed. Yes it's moist, but in a fake way. I used Emeril's brine a few years ago and the ingredients were good, and the flavor was fine, but the texture was awful. And I didn't overbrine....I followed the instructions.
I way give me a fresh, free-range, non-antibiotic, not-injected-with-solution-of any-kind bird and it will be flavorful, moist and wonderful.
Am I alone in my madness??