Hi all! I've been brining turkeys for years now and have a heritage bird in the fridge right now (in a standard brine based on this recipe: http://www.sfgate.com/news...). I'm also doing a pork rib roast. I'm thinking about just adding the roast into the brine with the turkey. Anybody see any issues with that? I could just salt the roast a few hours before cooking instead. Thanks!
You deserve a cookie.