I'm beginning to think that the brining craze is awee joke foisted upon us home cooks by the companies who prepare the thanksgiving turkeys, who have always injected a salt/broth/water solution and I always spent hours looking for turkeys who hadn't been treated that way. Now everybody's doing it themselves, and to tell you the truth I've had a lot of brined meat, often paired with an identical cut that was NOT b rined, and except for maybe a browner skin, nobody has ever been able to tell the difference. If you went out and shot a wild turkey, I can see wanting to force some moisture into the tissue, but honestly, the kind of turkey most of us buy really doesn't need it.
Am I talking out of my vent or not? Discuss.