Turkey

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I think my recipes would taste better without the mfg brine. I thaw to get rid of as much as possible.
 
Only Turkey I can think of that brines to sell are Butterball. But I haven't looked at turkey' in a long time. Are there that many that are seasoned? Why don't you just get a plain one? Probably alot cheaper too.
 
It’s impossible to get the salt solution out, except by cooking it.

And then it’s mixed with the turkey’s own juices.

if you don’t like commercial injected brined turkey, buy an unadulterated one and brine it yourself.
 
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