Thread: Brine question
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Unread 11-20-2012, 08:47 PM   #2
IamMadMan
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I brine my deep-fried turkeys with a diluted salt / sugar but heavy on the herbs / spices.

I heat the fresh herbs to release oils then add them to the boiling water where the salt / sugar will be dissolved. This helps to carry the flavor of the oils into the meat.
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