Brined Turkey Breast

sprinter

Just a note on the turkey breast that I egged last night. It was about a 5-6 pound skin on breast, legs and wings removed. On sale at Kroger awhile back and I bought I couple of them. Anyway, the brine was about 1.5 gallons of cold water, a cup of non-iodized salt, a quarter cup of white sugar, quarter cup of molasses, 4-5 tablespoons of honey, quarter cup of brown sugar, and about a quarter cup of Paul Prudholmes Poultry seasoning. (I never use the stuff otherwise but it worked GREAT for this).[p]I put all of it in a big pot, in the fridge for 48 hours, then egged it indirect at 350 for about 3.5 hours. The temp on the breast was about 175 when I removed it and it was awesome. I've used molasses in the last few of my brines and really like the flavor that it adds to the poultry. I use the real dark stuff for brines. I used some cherry wood for smoke, not alot though.[p]I plan on making soup with the carcas this evening (while handing out treats to the kids) and I've already sliced up the meat for sammiches, its awesome.[p]Troy