Brining and Deep Frying

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  • November 13, 2003 at 1:49 pm #7049
    Anonymous
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    That link doesn’t seem to be working for me, but I can’t imagine a brine adding any more fluids than injection would. The marinade in the injection method has butter, and probably more than a brine would… BUT, I’m not really sure how the skin of the turkey will affect this.<br />
    <br />
    Dave

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