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Brines up to a 25lb. Turkey!
Turkey: 1 cup of brine in 2 gallons of water. Refrigerate 2-24 hours. Pat dry before cooking.
Pork: 1/2 cup of brine in plastic gallon bag. Fill half of bag with water. Refrigerate 2-24 hours. Pat dry before cooking.
Chicken: 1/2 cup of brine in plastic gallon bag. Fill half of bag with water. Refrigerate 2-24 hours. Pat dry before cooking.
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