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I always wet brine a Chiken Breast but with a Turkey breast being so much larger and usually already brined by Butterball or whomever, does it make any sense to wet brine a Turkey Breast?
Thanks, Randolph
This came up in another thread about BBQ chains stores . I mentioned that a local place had great Turkey and it made me rethink the process .
@SmokinVOLfan asked about it , so I figured I would write it out .
Here's a thread on how I was doing them before I had the Turkey from Sugar fire BBQ ...
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