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Good work, I'm a firm believer in brining - just make sure to dry it all thoroughly tomorrow, inside and out tomorrow (kitchen towel/jiffy cloth work well) and let it come up to room temp before bunging it in the oven.
**pro tip: I usually squeeze the clementines to give the brine some of the juice flavour
Tenderloin
@Aroogah @Tenderloin
Thank you fellas, never brined before but I knew I'd find a use for this paint skuttle. Gone all Nigellaery.