Time management - very busy schedule - trying to get as much done in advance so I can enjoy my family. I braised the turkey breast last nite - texture and taste were great after 24 hour brine. Glad I asked and got wonderful feedback. I will slice and reheat in homemade gravy - happy thanksgiving to all!
I see no reason to brine more than overnight. Rather than run the risk of being disappointed with a brine taste, stick to the usual 24 hours or overnight. IF your final product seems a bit dry (and it shouldn't) simply pour on the gravy !
Even with a whole turkey, though it improves the flavor/juiciness, I find the texture of the breast meat unpleasant - kind of like ham, but spongier - with even a 3-day brine (I do dry.) This year I'm doing maybe 1.5 days.
Trustworthy techniques I have read about say 12 hours is about right. More, and especially significantly more, will seriously change the texture of the meat, and not for better.
Is there a reason why you want or need to brine for that long? For extra moistness and insurance against overcooking, overnight is more than enough time for a turkey breast of that size.
The longer the brining continues, the more the meat's flavor and texture will change as the meat cures from the salt--and not necessarily for the better. After four days, the change will be pretty significant.
Serious Eats has a long explanation about brining turkey which may be of interest to you. They actually recommend dry brining rather than liquid brine. http://www.seriouseats.com/2012/11/the-food-lab-the-truth-about-brining-turkey-thanksgiving.html
9 Comments
Rather than run the risk of being disappointed with a brine taste, stick to the usual 24 hours or overnight.
IF your final product seems a bit dry (and it shouldn't) simply pour on the gravy !
The longer the brining continues, the more the meat's flavor and texture will change as the meat cures from the salt--and not necessarily for the better. After four days, the change will be pretty significant.