Turkey Breast Brine

Discussion in 'Poultry' started by bilvo47, Dec 24, 2007.

  1. bilvo47

    bilvo47 Fire Starter

    I'm in the middle of brining 4 turkey breast halves (3 lbs each for a total of 12 lbs). I know that the general rule is 1 hour of brining for 1 lb. of turkey - so does this mean that I need to do it for 3 hours or 12 hours? I think 3 hours would be right because each breast half is about 3 lbs - but I'm looking for the expert opinion out there. Thanks y'all for the help.
  2. richtee

    richtee Smoking Guru OTBS Member

    Well, as long as you have enough salt concentration for 12 lbs of bird, it's a 3 hour brine. Each chunk is seperate, so that's the time to do them, assuming your 1 Hr/Lb. Are they boned? If so, I'd go a little longer in the brine. And let them rest chilled for the salt to equalize, as it does not penetrate bone as easily as meat.
  3. bilvo47

    bilvo47 Fire Starter

    Yes - they have bones - I guess it's 3 hours for the whole thing. thanks for the help.

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