"They see long-term medical possibilities in the idea of adding skin bacteria instead of vanquishing them with antibacterials..." "...How funny it would be if adding bacteria were the answer all along." " “It’s very, very easy to make a quack therapy; to put together a bunch of biological links to convince someone that something’s true,” " I am still waiting for someone to write an article about spraying an operating room with good microbes in preparation for surgery. I have hope. http://www.nytimes.com/2014/05/25/magazine/my-no-soap-no-shampoo-bacteria-rich-hygiene-experiment.html?_r=0

I brine our Thanksgiving turkey every year. We had our dinner on Sunday, so hubby and I are just relaxing today! But all brines that I have seen contain both sugar and salt. The brine I use is 1/2 cup of kosher salt and 1/2 cup of brown suger per gallon of water, plus about 12 whole pepper corns and about 6 whole garlic cloves. I have a large canning kettle and can fit up to a 20 lb. turkey. This year we had a 13 pound turkey so I made 2 gallons of brine. The salt and sugar should first be dissolved in the water, then stir in the pepper corns and garlic cloves. We have a second refrigerator that the kettle fits in, and I brine the turkey the night before. I remove the turkey from the brine at least 1 hour before roasting, rinse thoroughly and pat dry. I leave it on the counter to come close to room temperature so that the turkey is not ice cold before roasting. No other seasoning is necessary before roasting, but I do spread a compound butter with some rubbed sage between the skin and meat. Then rub the whole turkey with olive oil. It is always tender and juicy. I haven't tried a pre-injected turkey with brine yet, but maybe I'll buy one to try for Christmas to compare.

Like Linda I always made gravy from a brined turkey. Also with a presalted turkey. If you haven't tried pre-salting you might want to try that instead of brining. I was a big fan of brining until I was introduced to presalting. Better and much easier than dealing with a big pail of water. Home Cookin Chapter: Recipes From Thibeault's Table Pre-Salting =========== Judy Rogers' Zuni Cafe method Servings: 11 to 15 Note: This is more a technique than a recipe. It makes a bird that has concentrated turkey flavor and fine, firm flesh and that is delicious as it is. But you can add other flavors as you wish. Minced rosemary would be a nice finishing addition. Or brush the bird lightly with butter before roasting. ADVERTISEMENT 1 (12- to 16-pound) turkey Kosher salt 1. Wash the turkey inside and out, pat it dry and weigh it. Measure 1 tablespoon of salt into a bowl for every 5 pounds the turkey weighs (for a 15-pound turkey, you'd have 3 tablespoons). 2. Sprinkle the inside of the turkey lightly with salt. Place the turkey on its back and salt the breasts, concentrating the salt in the center, where the meat is thickest. You'll probably use a little more than a tablespoon. It should look liberally seasoned, but not over-salted. 3. Turn the turkey on one side and sprinkle the entire side with salt, concentrating on the thigh. You should use a little less than a tablespoon. Flip the turkey over and do the same with the opposite side. 4. Place the turkey in a 2 1/2 -gallon sealable plastic bag, press out the air and seal tightly. Place the turkey breast-side up in the refrigerator. Chill for 3 days, turning it onto its breast for the last day. 5. Remove the turkey from the bag. There should be no salt visible on the surface and the skin should be moist but not wet. Place the turkey breast-side up on a plate and refrigerate uncovered for at least 8 hours. 6. On the day it is to be cooked, remove the turkey from the refrigerator and leave it at room temperature at least 1 hour. Preheat the oven to 425 degrees. 7. Place the turkey breast-side down on a roasting rack in a roasting pan; put it in the oven. After 30 minutes, remove the pan from the oven and carefully turn the turkey over so the breast is facing up (it's easiest to do this by hand, using kitchen towels or oven mitts). 8. Reduce the oven temperature to 325 degrees, return the turkey to the oven and roast until a thermometer inserted in the deepest part of the thigh, but not touching the bone, reads 165 degrees, about 2 3/4 hours total roasting. 9. Remove the turkey from the oven, transfer it to a warm platter or carving board; tent loosely with foil. Let stand at least 30 minutes to let the juices redistribute through the meat. Carve and serve. Each of 15 servings: 564 calories; 77 grams protein; 0 carbohydrates; 0 fiber; 26 grams fat; 8 grams saturated fat; 261 mg. cholesterol; 856 mg. sodium. . Notes: This same method can be used for chicken, chicken pieces, pork roasts, ribs, chops, etc.. With the smaller cuts just pre-salt 4 or five hours in advance. Even this short period of pre-salting makes an amazing difference. Don't cover, just refrigerate and then remove from the fridge in time for the meat to come to room temperature before cooking.

Not all table salt contains iodine. Only iodized salt contains iodine. Salt is a subject of debate. Some prefer some types over the other. Many sources I read say to use table salt in place of Kosher, use about half to 3/4 as much, but it varies by brand. Some Kosher salt is flaked and others are crystals. Morton says 1 teaspoon table salt = 1.25 teaspoons kosher. According to this site: "Table salt weighs approximately 10 ounces per cup and kosher salt weighs approximately 5 to 8 ounces per cup depending on the brand. If using kosher salt in a brine, you must use more than a cup to achieve the same "saltiness" you would get from a cup of table salt." They additionally suggest: - Table Salt (without iodine) - 1 cup - Diamond Crystal Kosher Salt - 2 cups - Morton Kosher Salt - 1 1/2 cups My uneducated guess was that because table salt is finer, you'd get more in a given volume which this site confirms. Then there's the debate on which is "saltier" which I haven't seen any real test to suggest one way or the other. If someone takes a few grains and tastes it, of course the larger ones should taste saltier. Most places seem to agree that essentially salt is salt as far as saltiness, all things equal, but the problem is to get it equal. So, I'd guess it comes back to preference. Another important note is that you should not use a "self basting" or Kosher bird if you're going to brine it. Plain old bird, not a Butterball or the like. And keep in mind the timing is an issue too. The longer you brine it, the saltier it will become. Another method becoming popular now is the dry brined method. Haven't tried either but I know people who have and prefer the dry method. But most everyone seems to really like a properly brined bird. Some add sugar and other seasonings to the brine too.