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Old 11-21-2011, 08:47 AM   #5
Alexa RnQ
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Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix

I've rebrined a supermarket turkey before. I went very light on salt in my usual brine recipe (at bottom of page), and heavy on the herbs. The soak will allow the salinity inside and outside the bird to equalize, and it'll carry some herb flavor with it. The dry refrigerated rest allows the brine that stays in the bird to distribute within the meat.
Don't practice until you get it right; practice until you can't get it wrong.
Don't overthink or undercook.

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