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Terrific Turkey Brine

Reviewed: Nov. 27, 2011
This was the best turkey I've ever made! It was moist for the entire week of leftovers. I did a 16 pounder and it was plenty. After taking it out of the brine, drying it and letting it come to room temp, I rubbed it with butter herb rub of sage, rosemary, thyme, and garlic. Added sald and pepper and cooked. Delicious! Thank you!
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