No, I am not a kosher Jew. I love lobster, crab, shrimp, etc., but I stop short at buzzards too “gamey” I’m told. ;o)
I am “brining” a turkey. That means a two-day soak in salt/sugar/seasoning water and then a good rinse, pat-dry and traditional roasting. It supposedly keeps the meat very juicy and yummy. I’ll let you know how it turns out if you’re interested.
“I’ll let you know how it turns out if you’re interested.”
Please do!