Not a bad read, however I will continue to "Brine" my Poultry. The salt cured meat shown was pinkish , as if it had been cured like a Ham . And in retrospect, I feel the meat would be too salty; washed or not.
The Turkey I Smoked and served on Tues.(11-13) , was juicy, tasty(like a Turkey should taste) and had the overtones of the Spices I had in the Salt/Sugar Brine.
Yes, Salt causes Osmosis and liquid replacement, BUT , if the liquid is (melted ) Salt , the muscle will also have excessive amts. of Salty flavor when cooked.
The Slaughterhouse Recipe for Brine has a balance of Sugar with the Salt and the muscle fibers will come to a balance that is conducive to the flavor of the poultry.
If I'm wrong , spank me , but I see no ill effect of Brining...
Stan, have fun and...