Brine for Pork, Chicken, and Turkey. From The Secrets of Success Cookbook: Signature Recipes and Insider Tips from San Francisco's Best Restaurants By Michael Bauer
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Fried, roasted, grilled or smoked, a brined turkey has a better flavor and is much moister. Brining is easier than you think. You’ll need salt and water, plenty of room in the refrigerator and a good sized pot or bucket, an extra day or two...
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