When selecting a turkey that is going to be brined, be sure it is not pre~basted or that it is not a kosher turkey. Brining turkey that has been pre-basted is not recommended. Pre-basted and kosher turkeys have been processed with a salt solution to maintain juiciness and if brined, they may end up being too salty. Also, if the turkey is over-brined the result will be meat that is very soggy.
From: http://www.recipetips.com/kitchen-tips/t--433/Brining-a-Turkey.asp
Thanks. I am just trying to avoid turkey white meat that is like chewing on cotton, especially as leftovers. Brining seems like a simpler solution than those horse needle flavor injectors.
Got some great advice about steaks; I’m going to try that Sous Vide method. Grew up with an Army Dad who could only afford blade or shoulder roast that he would marinate & pierce until it grilled up as passable steak.
The finer cuts are so expensive now I am still trying to make the cheaper ones come out like porterhouse. Anyone have experience with enzyme tenderizers like papain?