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The Water Cooler
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Brining a Turkey
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<blockquote data-quote="Shadowrider" data-source="post: 3055288" data-attributes="member: 3099"><p>1) Get the salt concentration right and it won't be too salty.</p><p>2) Use a fresh bird, most are injected with a salt solution already, that's not what you want.</p><p>3) 12 hours is about the max time and that's for a really big bird. 8 to 10 hours is about right.</p><p>4) Rinse, rinse, rinse.</p><p></p><p>I let my 1st one go for a good 18 hours and it was moist, but also mushy as heck. Remember you are brining not curing.</p></blockquote><p></p>
[QUOTE="Shadowrider, post: 3055288, member: 3099"] 1) Get the salt concentration right and it won't be too salty. 2) Use a fresh bird, most are injected with a salt solution already, that's not what you want. 3) 12 hours is about the max time and that's for a really big bird. 8 to 10 hours is about right. 4) Rinse, rinse, rinse. I let my 1st one go for a good 18 hours and it was moist, but also mushy as heck. Remember you are brining not curing. [/QUOTE]
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