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Unread 11-14-2012, 03:55 PM   #3
dano
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Join Date: 02-09-11
Location: West Chester, PA
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I did a test run with 2 chickens on Sunday. 1 with brine and the other with a coating of salt.
Let them sit overnight in the fridge (brined one in a pot and the salted one lightly covered).
Both turned out great but we all agreed that the salted on had much more flavor and was just a moist. Even though they are chickens it made my decision for how I was going to do my turkey
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