To brine or not to brine, that is the question!

[Kirton]

I know you guys across the pond brine your turkey more often than not. Which led me to think about Christmas. Here in England although probably the vast majority of families have roast turkey on Christmas day it is actually more traditional to have roast goose. Brine goose?

[EdF]

Why not? Same principles in effect. I wet-brined turkeys for a lot of years, and my wife started complaining about them tasting like bologna. Wound up going down to no more than a day wet-brine. Last few years, it's been a dry-brine overnight. You might start with that to see what you think. And make a couple of pockets under the breast and rub in some veggie oil (not butter - too moist) before starting the cook.

[Ernest]

Dry brine any and every meat. Done goose before, leave it naked in the refrigerator

[Huskee]

I myself prefer to wet brine poultry and pork. In either case, brine away!

[FireMan]

I prefer the dry brine & neked in the fridge. For me wet brine leaves the skin a bit rubbery.
Ditto to Ernest with all meat.

[Steve R.]

Yep. Love me some desiccated skin. My 11 year old son and I elbow each other out of the way to get to those crispy wings!

[Huskee]

Just gotta cook it hotter!

[FireMan]

Nothing like more heat!

[Henrik]

Just like Huskee I wet brine whole birds. But either way, brining, either wet or dry, is the way to go!