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Citrus Turkey Brine

Reviewed: Nov. 29, 2010
This was my first brined turkey. Chose this recipe because it was economical and saw Emeril use citrus in his. Came out wonderful. So much flavor. I even overcooked it to 185 degrees (by accident), and it was still juicy. Note-it will cook quicker than a nonbrined bird. Also used a cooler for the brine and left outside overnight with ice in it. It was below 30 outside and never frooze. I have been designated to do Thanksgiving turkey for now on. Happy but what did I get myself into.
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