So, I'm planning on brining a few turkey breasts for my

>>8288536
Try brining with milk and bells seasoning that's how my pops does it and he makes the best turkey ive ever had never dry. The milk breaks the meat down a bit.

>>8288542
That's not at all what I was asking but thanks, I guess.

>>8288536
I would do a minumum of 1/2 cup of salt per 8 cups of water which is half gallon. I would also add 1/2 cup of brown sugar and if bone in turkey breast I would go a minimum of 8 hours. Add whatever spices you want.

>>8288571
Lol at least I bumped your thread. The ratio for salt to water is 1:1 btw. Standard but 1/2 the salt is plenty for some ppl. Depends on your taste. You probably have a small bird but I would go for overnight anyways. Pat dry before cooking like any other meat. Fresh herbs in the cavity is a must. You should try the milk tho

>>8288593
Cup to gal in case you were wondrring

>>8288588
Most brines I've found have called for 1/2 C. salt to 8 C. water but that was for kosher salt. Since I'll be using fine grain salt, I figured it'd be safe to cut it in half.

>>8288593
I'm not making a whole bird, just breasts.

>>8288606
I don't think you should have to brine that at all then. Don't see why you would as they wont take long to cook dryness shouldn't be a factor

>>8288610
I'm still learning to cook and I'm not great at all desu. Generally when I make chicken breasts atleast, they come out sort of dry.

>>8288643
How do you cook them? A lil less time is probably all you need. I usually do my breasts with olive oil in a pan til a nice gold color develops on each side but hell theres a billion and one right ways to do chicken or turkey for that matter.

>>8288606
>kosher salt

I hope you're not thinking of using iodized salt. That would't be good. Sea salt is finer, but I don't think the ratio is half to kosher in terms of volume.

>>8288643
Get a decent instant-read thermometer. Sear the turkey breasts in a hot pan on both sides- you'll probably have to go one at a time since odds are they'll be big. While that's going, throw an empty roasting pan into the oven at 325F or so until hot. Once the turkey is seared, throw it into that hot roasting pan along with a good knob or two of butter and some fresh woody herbs, and whack the whole thing into the oven. Baste some herb-flavored butter over after five minutes and then every ten minutes following. Pull the turkey out at an internal temperature of about 150-155F; 160 is what you want for fully cooked but still juicy, and you'll get 5-10F of carryover cooking. This way, by the time the turkey is rested, it'll be the right temperature rather than overcooked. You'll also have some (at least somewhat) turkey-flavored fat in your roasting pan (in this case butter flavored by the turkey juices/browning) to start your gravy with, should you be so inclined.

You'll have more leeway with time if the breasts have bones, as they'll cook slower.

>>8288685
/thread

>Use a boning knife. Insert just under your left orbital. Thrust repeatedly until knife comes out clean. Lick blade for lubrication as needed.