Fish livers in brine

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bacteria growth. one more note on time: set a timer or reminder to take the turkey out of the brine. brining too long can result in meat that tastes overly salty and has a spongy texture. if you're not ready to roast the bird after hours, remove it from the brine, rinse it, pat it dry and refrigerate...

https://www.marthastewart.com/274271/how-to-brine-a-turkey

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