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Brining adds moisture to the turkey, making it difficult to dry out and overcook. From the book "Mad Hungry" by Lucinda Scala Quinn (Artisan Books).

Source: Mad Hungry, November 2010
Servings Yield

Ingredients

Brining Liquid

Brine Add-Ins (Optional)

Turkey

Directions

Cook's Notes

Special equipment: 5-gallon bucket (for brining), trussing supplies or needle and string, roasting pan.

Note: Trussing a turkey closes the cavity by either sewing the skin over the stuffing or sealing it altogether with skewers.

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  • elainecampo
    2 DEC, 2011
    I just have a question: Did you rinse the bird after the brining? It is not clear about that-says: " Drain and pat dry-suggests not rinsing?? Thank you.
    Reply

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