I've posted before about trying to find uses for whey left over from cheese-making [edit to add for clarity - cottage cheese and paneer cheese type cheese-making]. I've tried it as a water replacement in bread and pizza dough, which were fine (no issues) but not noticeably different, and I'm currently fermenting about 4 litres using a standard wine yeast to see if I can turn it into a "white" wine (I've got some time left before the jury decides on this experiment).
In googling around for more potential uses, I've found comments about using whey as a meat/poultry brining fluid and found some cheese houses are actually selling 4 litre jugs of sweet whey as turkey brine - at as much as $35 a jug and touting its properties as a miracle elixir for brining turkey.
Has anyone tried using whey as a brining fluid? If so, any results noticeably different than using water (along with standard amounts of salt/sugar/herbs/spices/etc.)?