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Reviewed Good Eats Roast Turkey

Nov 22, 2012 in Food Network Community Toolbox on

For butlerhd_1963:

If you still have time/ingredients, I would make a second batch of the brine without the cup of kosher salt and "brine" your already-salted turkey in that. You can use lots more ice and omit the cold water if you need to get the temperature of your new "brine" down in a hurry. Putting the cooking pot in an ice...

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