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I hope I am putting this in the right place. I am new to this site. So far I really like it. I am planning my Thankgiving dinner with this site and I came across a recipe I would like to try. It is the Maple-Brined Wood-Smoked Grilled Turkey. Wow, what a mouth full. I am not going to smoke it cause I don't have a smoker, but the brine sounds delicious.
So my confusion then. Well I have never brined before, and all the recipes I see call for kosher salt. Then I finally find one I want to use (the above) and it says "coarse salt". So what I am wondering is, does this mean like uncrushed sea salt, or coarse kosher salt, or what? I am not a salt expert. Heh-heh. And since this is my first time brining I am worried about a really nasty overly salted bird. I usually go light on salt when cooking in general, so that is why I am concerned.
I tried to find a place to write someone "official" for this site, but I couldn't find anything like that. I hope someone in here knows something about this. Here is a link to the recipe: