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another question about brining a turkey


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another question about brining a turkey

Montrose | Nov 17, 2004 09:50 AM

Once again, I've been tapped for cooking Thanksgiving dinner (not that I mind...) I'm a big fan of brining turkey, but one of the guests has high blood pressure and has to limit sodium intake. I know a brine is basically a salt-water marinade, but the turkey never tastes particularly salty to me - unlike, say, olives or other brined things. Does anyone know if you are actually consuming more sodium when you eat a brined turkey, or does the salt somehow work its magic without penetrating the flesh?


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