OK, a little preface to this post.

For ten years I *WAS* a vegetarian. I have never cooked a turkey. Last year me and my husband went to a meatless buffet for thanksgiving and it was the worst food we have ever had. We actually walked out without eating it was SO BAD. Worst thanksgiving ever! Actually, it was the last straw as I had been contemplating adding meat to my diet to make LC easier, and after that aweful food I swore to hubby we would have a delightful, traditional T-day at home next year (which is comeing up !)

I want to make a GOOD turkey. I have high standards because as a child my father grilled the bird and it was the best anyone ever made! I can't grill mine because I don't have the facilities.

So I went to see what Alton Brown, of "Good Eats" had to say, as his recipies have not disapointed me yet.

He recommend brineing the turkey in a seasoned sugar/ salt broth.
http://www.foodnetwork.com/food/rec...36_8389,00.html

I was wondering, do you think I could use Splenda for the sugar? Or is this one of those instanced that the sugar does something specific and you can't subsitute.

Or, do you think that the brineing is even neccessary?


Advice?

Laura