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Reviewed Brined and Roasted Turkey

Nov 25, 2011 in Food Network Community Toolbox on

I have used this recipe for the past 5 years and my family and I absolutely love it. My mother admitted it was the best turkey she had ever eaten. I always make a 22-24 lb turkey and just add 50% more to the brine. I reccomend using a large (54qt) ice chest or a 5 gallon bucket for the brine. I put the turkey in 48 hours prior to cooking while...

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