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"I've brined and smoked/roasted turkey for over 30 years. While I'm sure this is a good recipe, I would never use table salt to brine meat. You really need to use non-iodized salt the chemical reaction to the meat fiber is different without the iodine and safer.
Also would brine for 24 hours, rinse well, bag and set in cold for ..."
"Tried this for a change of pace (or taste) even though the rest of the house wanted the same old thing. NOT anymore. Great recipe and so easy. I see some saying a lack of taste. People have to remember in a crock pot not to add so much water. If there isn't enough liquid when the food is getting near to being done THEN add some water. Larger piece..."