I made a stuffed turkey roulade for Thanksgiving and it was so good, I'm planning a repeat for Christmas. But I'd like to try brining to make the meat more moist. I'm used to brining a whole turkey. How long should I brine for a boneless breast? (4-5 lbs or so) With a whole turkey, I usually take it out of the brine 8-12 hours before roasting to air dry the skin a bit. Can I still do this with a breast?
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