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[quote=Anonymous]I consistently use the one that Washington Post published years back. A combo of kosher salt, sugar and water. The proportions for a 12-14 lb turkey are: 1 1/2 cups kosher salt, 1 cup sugar, 1 1/2 gallons water. Mix water with salt and sugar stirring to dissolve (do not use warm or hot water). Add turkey to brine, neck-end first and refridgerate for 10-12 hours. Remove turkey, rinse in cold water, pat dry. Seriously fool proof.[/quote]
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