November 30, 2013 at 6:04 pm
#800666
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Participant
We had a Diestel turkey from PCC and brined it overnight before roasting. Awesomely perfect. Many non-organic “bargain” turkeys are preinjected with fluids so they stay moist, but I prefer to know what ingredients are in my turkey. No basting or lard layer needed. Brining is easy and virtually guarantees an awesome bird. (See Alton Brown’s recipe on Food Network.)