quote:

As plump and juicy as a benevolent aunt in a Disney film. Tasting it, there's a definite case of wet-sponge syndrome. Water comes out of it as you chew, giving you the illusion of juiciness, but the texture is a little too loose, and the flavor a little bland.

Moving on to the salted breast, we find that it's still significantly moister than the non-salted breast (though it was a couple of percentage points dryer than the brined breast). Tasting it, it's undoubtedly more juicy and well-seasoned, with a stronger chicken flavor. Texture-wise, it's significantly different from both plain and brined turkey, with the smooth, dense-but-tender texture of lightly cured meat.