Originally Posted by gunns
Speaking as a mother and as the preparer of the big meal, yes you would.
Does sound weird but I'm all for trying something new. Next year maybe, but the sugar and salt part concerns me. Two products I try to avoid. I understand that the salt is a big part of the brine process. Does much of that absorb? I'm assuming it does.
Like Rohirrim said, rinse the bird when it comes out of the brine. The longer you let it dry the crispier the skin will get. You get a nice juicy bird with great flavor. Pending on what i'm cooking, i'll add some fresh thyme and rosemary to the brine as well.