If you soak birds in cold water with some vinegar added to draw out the blood, you can pull a lot of that salt out of the meat along with the blood. Change the water at least twice, and then soak it in clean water without additives, to pull out the vinegar. The soaking in clean water should be as long as you soaked the bird in the water with vinegar, as you are trying to reverse the process.
All the water will be blood red when you empty the sink, but the meat will become a little " pinker", like meat bought at the grocery store. The cold water keeps the meat from spoiling during the process.
Always taste meat before you begin cooking. If the meat still tastes "salty" then don't add more salt in the cooking. Most of the salt will be in the skin, and fatty tissues. Remove those before serving. Use fruit to sweeten the meat as it cooks, by placing favorite fruits in the stuffing. If you bone the meat before cooking, then wrap the meat up in aluminum foil, and put your favorite fruit, or fruit juices in the packet. I often cook goose this way, using Green Bell Pepper( sweet), white onion(sweet), apple slices, and even apple juice to sweeten the meat, and make a dynamite gravy. Raisins, cranberries, even dates can be used to flavor the meat, along with orange, lemon, and pineapple. ( not all at once, please!) :thumbsup:
