I've heard some say do a salt water brine for 12-24 hrs before resting and some say never put meat in water. What is your opinion. And, how much salt per gallon of water?
I didn't brine my last couple except for about 1/2 -1 hour before cooking. I baked on a can of beer. They were so tender and juicy!
Try it both ways. See which you like best. We limit salt in my family, so brining is out. I keep my birds out of water, except for the initial chilling right after they are cleaned, when they go into ice water to chill them quickly. My birds are tender and delicious. People who brine also like the way their birds turn out. Either way will work.
