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?)
You definitely ought to brine that baby...do a search for "Shakes Honey Brine" and go by that to get you a killer bird. One thing to keep in mind is to have crisp skin it should air dry in the fridge for about 12 hrs after brining anyway.