I am a novice when it comes to brining. I have only done it twice with the same recipe and that recipe was for a 14-18 pound turkey. I have a 7lb bone in turkey breast thawing and I was wondering do I half that brine recipe in order to brine the turkey breast and avoid it being too salty, mushy texture, etc.? Thanks in advance for the help!
post #1 of 2
11/9/14 at 7:37am