Brandon Cackowski-Schnell
TVWBB Member
Howdy.
If the cook start time doesn't mesh well with having your turkey breasts out of the brine for 8 - 12 hours, is it better to have them drying in the fridge for more or less time?
I'm planning on putting them on around 3PM on Thursday which would mean either getting up at 3AM for a 12 hour drying session or 7AM for an 8 hour drying session. 7AM isn't too bad, but seeing how my in-laws are in town and are willing to get up with the boy, I'd hate to waste the valuable sleeping in opportunity.
Also, I'm planning on a 12 hour brine session for 3, 5 - 6 lb turkey breasts, using Keri's recipe in this month's featured recipe. I hear that some people go as long as 24 hours. Any thoughts on the 12 hour mark? For the record, I'm going to smoke one, grill one and roast one.
Thanks very much in advance.
-Brandon
If the cook start time doesn't mesh well with having your turkey breasts out of the brine for 8 - 12 hours, is it better to have them drying in the fridge for more or less time?
I'm planning on putting them on around 3PM on Thursday which would mean either getting up at 3AM for a 12 hour drying session or 7AM for an 8 hour drying session. 7AM isn't too bad, but seeing how my in-laws are in town and are willing to get up with the boy, I'd hate to waste the valuable sleeping in opportunity.
Also, I'm planning on a 12 hour brine session for 3, 5 - 6 lb turkey breasts, using Keri's recipe in this month's featured recipe. I hear that some people go as long as 24 hours. Any thoughts on the 12 hour mark? For the record, I'm going to smoke one, grill one and roast one.
Thanks very much in advance.
-Brandon