Brining a small turkey breast

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Outside of politics, debating the merits of brining a turkey might be the most controversial topic around your Thanksgiving table. I've tried both ways in Thanksgivings past: oven-roasted turkey after brining and oven-roasted turkey without brining. I can't point to one year's bird being superior to another's, but that's probably because I do not shy away from gravy on Thanksgiving -- or any meal where gravy is on offer, for that matter.

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Why brine? To guarantee a juicy, melt-in-your-mouth holiday turkey every year. Mix up this easy, 5-ingredient brine and let your bird soak up all of the flavor and moisture for 12 to 24 hours.

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This Turkey Breast is wet-brined overnight, for maximum flavor and moisture, basted in butter then roasted to perfection. To brine or not to brine, that is the question. A brine is a solution usually made with salt and water that is used to pickle or preserve foods.

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Learn how to brine a turkey breast and your Holidays will shine. You will not believe the difference it makes in the meat. It is so tender, so moist and so flavorful your guests will talk about it for years to come.

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You've heard about brined turkey, now give it a try. This turkey breast is flavorful, moist and delicious! Parmesan Herb Skillet Potatoes.

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New This Month. Why brine? Brining seasons the turkey without making it salty.

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When brining a turkey, whether you choose the wet method or dry method, you ultimately want the two important things: a juicy bird that is loaded with flavor. With both techniques, the absorbed salt leaves the meat more tender, juicy, and seasoned throughout the whole bird, rather than just on the surface. The key to wet brining is submerging the turkey in the brine solution.

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Place wrapped turkey in a 5-gallon cooler with a drain spout. Place cooler in a bathtub and cover turkey with cold water. Clean cooler with soap and water, then pour in hot tap water, salt, and sugar. Stir thoroughly to dissolve salt and sugar.


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