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Turkey Brining

edited 12:17AM in EggHead Forum
Does anyone have a simple brining method for a Turkey breast? Thanks!


  • GeorgeP,[p] You can use Brant's Brine from the Recipes section, or check out [url=[ST_rn=if]/getdoc.xp?AN=551034924&CONTEXT=943281945.2143223815&hitnum=1]THIS LINK[/url] for more ideas.[p]MikeO
  • GeorgeP,
    I just did a 8.5 pound turkey breast this weekend and used Dan Gill's turkey brine recipe. you should be able to find it thru yahoo. I only used 1 cup of kosher salt in his recipe because I wanted to go to bed and let it soak longer. Stick to his recipe and I would try to let it set almost the entire time he recommends which is 5-8 hours. just a word of advise on a mistake I made. I checked the internal about 4 times using a temp fork on the same side of the breast. When I did this a lot of juice escaped. This side of the breast was noticably dryer than the other side of the breast. There was absolutely no saltiness to the meat which is why I would keep it in the brine longer.

  • MikeO, thanks to both of you for the replies and links. I will let you know how it turns out. George

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