So you don't think I offed us all with turkey poisoning, I shall finish my report on the science experiment.
Ah yes, the "Brine Test".
Everyone needs a good shaking of their faith to get them back on their toes. And mine was a in the form of a little crispy brown fat looking bird.
So, there he was all nice & golden brown, looking plump & pleasant, and until then I hadn't given the taste a second thought. But upon pulling it out, a bit of the turkey stuck to to the oven rack & so I pop it in my mouth thinking "Yum, Turkey". And what does it taste like?
Well, like you'd expect something to taste if you've any brain at all & your turkey had been soaking it in salt for 13 hours.....SALTY. Oh no, not just SALTY but, I mean, SALTY!!! Suddenly I was struck with the thought that I had just made the dumbest mistake of my Christmas dinner life and a certain brother in law was on the other side of the world with his salsa & bean dip & having a good laugh on my account.
But just when I was about run away from home with stuffing and gravy in tow, dear Significant Other cut the turkey, and to my shock (though not his, I guess he had faith) it was not overly salty but just about the softest turkey you ever did eat. It cut like butter & it was smooth & soft, even the very outer breast parts.
So all that to say......I BELIEVE!!!
It worked great & I intend to try it out with other poultry in smaller increments. And if you're weak in faith...............Just grab yourself a turkey & brine it!
Post Script: My S.O. & I have concluded that I tasted the part of the turkey at the very bottom of it, probably the part that got all the salt & drippings into it. The gravy was the perfect saltiness without having to add anything either.