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In Reply to: Jaccarding Turkey before brining posted by SteveM on November 24, 2010 at 16:42:49:
Howdy Steve. Not bad thinking on poking holes in the meat to get the brine in faster, but I wouldn't do it.
I think 18 hours should be plenty for that sized bird. If in doubt, add a little more salt.
Happy Tday.
Chris
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