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Home Cooking 80

I've never brined a turkey . . .

CindyJ | Nov 10, 2011 06:08 AM

...or anything else, for that matter. Does it really make that much of a difference? I'll be roasting a fresh 12-14 pounder. If I brined it, where could I do it? In the kitchen sink? In the bathtub? I need a crash course in brining. Can anyone help? Thanks!

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