This morning in the Woosday post, I did not justify the 36 hour brine time I mentioned....this was a huge breast, at least 9 pounds or so. Normally I recommend 6 to 24 hours of brine time for the average turkey breast. (and of course starting on the short end if you are sensitive to salt)When I got home tonight, I had a couple of e-mails questioning the time I mentioned. Had I been thinking, I would have made that clear in this mornings post. Just wanted to make sure you or other folks did not use that longer time as the standard and wind up with something too salty.For reference, my flavor brine page is linked below.~thirdeye~BTW, fishing was good, and the turkey was very good too.
1 gallon water 1 C. kosher salt 3/4 C. Soy Sauce 1/2 C. white sugar 1/2 C. brown sugar 1/2 C. honey 1/2 C. apple cider vinegar 4 Tbsp. chopped garlic 1 tsp. Allspice 2 Tbsp. TenderquickMix all ingredients and allow to sit in the refrigerator 12 hours. Stir and add meat. Alternate: Heat water, salt, and sugars to a rolling boil. Take off burner and add other ingredients. Allow to cool before before placing meat into brine.
