Shrazzi Wine & Citrus Brine

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Uploaded by on Nov 16, 2011

Brining is a simple method of placing your bird in a salt water mixture for a few days before roasting. It's definitely worth waiting for, as all the delicous juices from the brine absorb into the meat leaving it moist and succulent throughout.
I'm basing my slow brining technique on Judy Roger's of the Zuni Cafe Cookbook fame. Be sure to refrigerate your bird while brining! I somehow forgot to mention that in the video.

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