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My wife bought two fresh (12lb.) turkeys that are labeled "Brined".
Two Questions:
1. Should I brine again in my own brine?
2. If so, can I just put the already brined once turkeys directly into my brine or should I do something to them?
My MES40 has a rusted water pan. I have cleaned it as good as possible but somehow every time I wipe it I get rust on the rag.
Can I still use this safely or should I replace?
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