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Old 11-22-2011, 12:21 PM   #11
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Brining an enhanced turkey will not make it any saltier than the average of the two - the brine or the enhancement.

When you brine, liquids pass back and forth through the cell walls striving to create an equilibrium - that is, the saltiness is equal inside and out. So, if the fluids in the turkey's cells have a lower salt content than the brine, the two will equalize until the fluid in the cells and in the brine are the same.
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