Thanks! So skipping brining, any ideas about the recipe I listed? Is there too much salt between the seasoned salt and bouillon? Or should it be ok as is?
I found a few recipes for turkey that look really good. Some have them soaking in a salt brine, others have salt, or bouillon added into it. Should I skip the part about bringing a turkey first because the kosher ones are already soaked and salted?
Do I change the amount of salt that is added (or substitute some of the bouillon for wine? for the flavor, or some of the water for wine?)
Thoughts? Ideas? recipes?? :) All are welcome!!