How to Brine Meat
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In a large non-reactive container, combine the mixture with 1 gallon cold water and stir. Place rinsed, drained whole turkey into the brine. Use a weight to keep the bird submerged. Refrigerate for 12 hours. Turn the bird over once during brining.
Rinse turkey and pat dry with paper towels. Apply a thin coat of cooking oil over the skin before cooking.
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