Apple Brine Turkey Breast Question

[Kirk J]

I plan on doing this on Saturday before Easter. My wife is also doing a large ham in the oven. When I do our Thankgiving Breast in the oven, I use an herb rub, and do it days ahead of time. When done, I slice it, put it in a pan, put the skin on top, and cover the turkey with chicken broth. Then just warm it up on Thanksgiving. Not only does this save time on Thanksgiving day, it helps even the driest turkey stay nice and moist, and allows the herb rub to soak into the meat a little more. My question is this...I'm not very familiar with the affects of a brine, so if I do this breast on Saturday, does anyone see a problem with slicing it and storing it like I described, until the next day.

Thanks
Kirk

 

[Guest]

I can't see where brining would hurt, and then follow up with your "normal" oven method to follow. I really think your missing the entire effect of brining,cooking,slicing and eating, same day, though.

Jim