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Do it! Marsala is sweet, brine is salty. You may be on to something here... Really though, I always brine anything I roast or sous-vide. No issues here. EDIT: I would recommend using olive oil instead of butter if you are still worried. Not to mention Marsala + olive is delicious.


While your question is a bit different I would suggest reviewing How does rub or marinade actually seep into meat? (especially Athanasius' lengthy analysis of Marinading vs. Brining)

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