I have never brined anything before but will be doing a practice turkey on friday for my family and some friends. i was interested in brining have read techniques and recipes. what is the reason exactly however for rinsing the bird 3 times after you brine as i read in one technique that was linked. is it to make sure the bird isn`t so salty? to me it would seem if you have added other stuff like honey or any other spice you are going to lose much of it by rinsing the bird 3 times. is it absorbed that deeply into the bird that rinsing would have no effect? not sure i understand the whole concept of brining. someone please enlighten me. thanks
