judy bird query???
I started last night to brine a12 lbs bird, but I added a thin layer of duck fat before I salted the bird-it helps the salt stick, and I thought it might add moisture. Now, 6 o'clock in the morning, I'm wondering if the duck fat is actually working against me and the salt must be in direct contact with the meat.
This is my first Thanksgiving, so I'm a little nervous.