Well, at 67, I was diagnosed with low level hypertension out of nowhere. Of course, that means restricting salt as much as possible. I am sure I'm not the only one with this issue, according to my physician. ...Especially here in Central Texas where smoking units are in every fourth back yard. ;-)
So, if brineing turkey, chickens, etc. what is the MINIMUM amount of salt necessary per gallon of water to facilitate the ionic movement in and out of the meat and to carry the brine flavoring (primarily rosemary, the kids and grandkids love rosemary). I want to minimize exposure to the salt, but want that flavor to get deep into the meat. And yes, I do inject flavoring into the bird, but I am looking for the moisture transfer as well.
Thx for any ideas/recommendations/theories.