Does anyone have any experience brining a boneless turkey breast? I have never brined a turkey before. I always make a turkey roulade with a sausage and apple type stuffing. Everyone loves it but I always feel that the turkey breast could be juicier. I really would love to try an apple cider brine but am worried about it turning out salty. Does anyone have any thoughts? Thank you!!
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)