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I was reading the above link about injecting the brine into the turkey. Any of you tried that? I'm a bit apprehensive about trying it because I don't want to get the turkey too salty. One year after I took the turkey out of the brine I didn't rinse it very well and it was too salty.

I like the idea "Old Dave" uses by also marinating the bird to give it additional flavor. I have used Italian salad dressing on chicken and it acquires a good flavor.

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