Our Food section had a wonderful series of articles on preparing meats in brine. They gave one for doing a turkey. Anyone actually done it, or tasted it? Is it worth the trouble?
I loved the part where they said put 2 1/2 gallons of water and extra sugar, salt, etc. in a pan, add the turkey, then put the pan in the frig for 24-48 hours. Like we all have fridges that big! Or that empty ;) Not to mention pans that big to hold a big turkey plus water.
Turkey in brine?
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