I just bought my first Fresh turkey ever.
But this one is destined for the fryer.
So I am assuming that brining is something I do NOT want to do with one destined for the fryer?
(Just thinking of adding a additionally watered bird to oil is not a good thing, or does the seared skin keep that moisture in?)
"Everyone has a plan until they get punched in the mouth." - Jack Reacher
Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven