Heritage Bronze: to brine or not to brine?

[tkalex9052]

Our local paper ran its Thanksgiving recipes today, and they had a recipe for a Heritage Bronze turkey. It said that the Heritage Bronze should not be brined b/c the brine masks some of the subtle unique flavors of the Heritage Bronze turkey. I don't get this--isn't brine just some sugar and salt? I've always brined my Heritage Bronze turkeys (I've only done two before), because I thought they'd need the moisture, being free range and all. I'd love everyone's thoughts on this, especially those of you who have roasted a Heritage Bronze without brine. Is it dry? I'll be roasting my turkey on the grill, if that factors into your recommendations (not enough oven space for both turkey & sides). Thanks!

[MakingSense]

That's goofy. I could see perhaps why you might not want to introduce a sweet flavor by using sugar in your brine, which I don't use in mine for any kinds of poultry or wild game, but that's a personal and family preference.
Are they saying that the flavor of salt would mask the flavor of the turkey? Do they expect you not to season your bird? No pepper or any other herbs or spices? Just a big old bland hunk of protein? Naaahhhh. Use that paper to start the fire in the grill.

[digkv]

I don't really get it. A brine is usually just salt and water; how would those ingredients mask a flavor? I understand if you are bringing it in maple-sage or whatever but if it's a simple salt, water, and sugar solution I doubt that any flavor will be masked.

[C. Hamster]

I'd think that if you used salt, sugar and water that the flavor would be enhanced.