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I don't know about you, but I have found that brining the turkey before cooking pretty much ensures a juicy and delicious turkey. Turkey just loves to be a dry meat, but thanks to Alton Brown's Thanksgiving special years ago, I started brining mine hye night before and haven't had a dry turkey since. Plus it adds flavor and makes it nearly impossbile to over cook.
Yup, it should be practically required. Even vegetables should be brined with lots of salt. 1 C of salt per gallon of water. Throw in veggies, cook quickly, then throw in ice water. Preserves the color.
Our oldest son in California brine's his but wife injects ours and it is great every time. She uses Tony Chachere's Creole Butter.
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