Reply to "Annual Turkey 101 Discussion"

Former Member

I brine turkey for all types of cooking, smoking
oven and frying. We prefer just the bone in breast vs the whole bird. I purchased a couple of 5 gal. buckets at the hardware store which fits nicely on the bottom of the refrige. I put the breast in turkey cooking bags and cover them
with brine for 12 to 16 hours. Always cook up moist with good penetration of the brine and the mess is kept to a minimum.

11/14/072:41 PM

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