Originally Posted by willkat98
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?)
I have deep fried butterballs (brined) and haven't had any problems. It is only excess moisture on the OUTSIDE of the bird that is a problem