When Jim is in the process of cleaning fish, it is necessary to replenish his liquid intake.
I haven't fried a turkey at camp for a while and decided it was time. Doug suggested that we brine the turkey 1st. I have heard of brining, but never gave it a try. It was delicious. Doug used Soy Sauce, Sea Salt, and a variety of spices, and soaked the bird for 36 hours.
It came out great. The Soy Sauce turned the skin a deep brown that was absolutely delicious.
During the carving, we were all nibbling at the skin.
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