Brining a turkey breast and cook instructions???

Sandi

Have a turkey breast I'd like to cook up on Sunday. Any tips on brining and how I should cook it? Do I have enough time to brine it?

sprinter

Sandi,[p]You should have time to brine it if you put it in the sauce tonight or this afternoon. I typically use equal amounts of salt to sugar, then whatever spices I want after that. I like to use about 3/4 cup salt to 3/4 cup sugar for a gallon of water, make as much or as little as you need but these quantities need to be kept in proportion as you increase or decrease the amount of brine you make. If you want an interesting twist on it, add about a quarter cup of molasses in place of that much of the sugar, or use brown sugar in place of regular sugar. The possibilites are endless. Some people boil the brine, then allow it to cool, then add the meat. I dont do that and have had no adverse results. Its EXTREMELY important to add the meat to cool/cold brine. If you do heat the brine, be sure its cool or cold before addign the meat. If not, the meat will take on a LOT of salt. Once the brine is made and cooled, just plop in the meat and refrigerate until its ready to cook. Rinse the meat REAL WELL, more than you think you need to, then a bit more and then you're done. Rub as usual with q rub or just cook it. Not much else to it. Good luck, brined birds or pork is a real treat.[p]Troy

Char-Woody

sprinter, thats excellent! No way to improve on a post like that...shame on ya :-)
Kidding!!! C~W[p]

sprinter

Char-Woody,[p]Thanks CW, I learned from the best and I thank everyone here for that. Just happy to help out where I can.[p]Troy

Bobby Que

Sandi,[p]Here is a link to an article that I found very helpful about brining (this is the first time I am attaching a URL link so if it does not come out-excuse me Sandi).

Bobby Que

Sandi,[p]Here is a link to an article that I found very helpful about brining (this is the first time I am attaching a URL link so if it does not come out-excuse me Sandi). [p]http://www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/1998/03/25/FD107260.DTL