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Reply to "To brine or not to brine, that is the question."
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[quote=Anonymous]Did buttermilk brine last year - best turkey I have ever had. Current turkey is lounging in a buttermilk bath as we speak. You’re a little late, OP. But I think if you do it tonight you’ll be okay. You need 3 quarts of buttermilk and 128 g of fine sea salt. I also throw in a bunch of fresh herbs. The original recipe is on NYT cooking. If you don’t have a subscription, this Australian blog is free: https://www.goodfood.com.au/recipes/how-to/samin-nostrats-buttermilkbrined-roast-turkey-20201125-h1sf4d [/quote]
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