Hi - I want to brine a 6.5 lb bone in turkey breast and some leg quarters and chicken breasts. I was thinking about starting the brine tomorrow morning using the Slaughterhouse brine recipe in the morning. Should I brine them for about 5 hours, and the pull them out, season them, and leave them in the fridge overnight, then start cooking them on Friday afternoon? Would that work? Any ideas about how long the turkey breast might take, smoking at 225 in an MES, and about how long the chicken parts might take? I would like to have them ready on Friday evening around 6:30.
Thanks for any advice.