Should I or shouldn't I ???
I went ahead and brined again for 24 hours in around a 3% salt and 3% sugar solution loaded with aromatics, then had some clean clear cold refrigerated water that I soaked the bird in for about 12 hours. It takes a lot of the salt back out but leaves the aromatics flavor boost in the birdTheFunnierPhideaux said:
Check your bird. If it's packed in 6%+ solution it's essentially already brined.
Learned that today.