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Unread 11-20-2007, 04:32 PM   #16
Greendriver
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Quote:
Originally Posted by willkat98 View Post
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.
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