I am doing turkey brine this year and recipe calls for whole sticks of butter under the skin of each breast,should the butter be frozen? and has anyone heard of lemon under the skin of breast? my brine is 3 1/2 cups kosher salt 4 cups sugar 8 cloves garlic 5 crushed bay leafs 2 tbls crack pepper 6 quarts water and 3 quarts ice added after bringing ingredients to a boil and letting cool
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