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WCIN | Been brining and smoking thanksgiving day turkey for well over 2 decades. I’ll do 50 lbs this year for family and friends, I’d like to think I know what I’m doing. Settled on a simple savory brine, everyone seems to like, use 5 gal food safe buckets in the fridge, 24 hrs would be minimal for a 20lb turkey 48 is better would think 24 is good for a chicken.
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How long can you brine chickens or a turkey?
