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Unread 11-13-2012, 11:40 AM   #2
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Join Date: 04-28-12
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A standard proper brine will significantly increase the moisture level of the average turkey cook, especially by widening the window when a turkey goes from done to overdone and dry. It will not noticeably increase the saltiness or sweetness. No need to wrap either, just let it rest before carving. Everyone should try it at least once; most people will not go back to an unbrined bird. Good luck!
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