Since brining is a chemical process, I can't think of any **chemical** reason why it wouldn't be good for ground turkey. However, I can think of a mushy ground turkey reason why... has anyone tried this? Instead of a conventional brining in which you leave it in a bucket for hours, what about just pouring the liquid over it in a bowl. Enough so it absorbs some, but not so much that it's sitting in a bowl of liquid. Thoughts?