[GnuHere]

I've tried to skim through the thread, but didn't see this in passing - has anyone brined a turkey?
We will be dealing with a turkey breast, which I think will take less brining time.

[steve8714]

brine in flavored soda (orange or Vess red cream only)and a handful of salt- add aromatics and hot sauce for a little pop, enough water to cover, cover tightly and keep cool, brine for 6-18 hours. Dry all surfaces and let sit for 20 minutes before roasting. This is good for pork roast or chicken also.

[Oorang]

I always brine turkey or just breast, chicken, pork, etc. Here is a basic brine, increase according to weight of meat you are brining:

1 quart of cold water
1/2 cup Diamond Crystal kosher salt OR
1/3 cup Morton kosher salt OR
1/4 cup table salt
I use Morton kosher just because that is what is available where I live.
1/2 cup white sugar

Amount of brine:
1 quart per pound of meat

Time:
1 hour per pound but not less than 30 minutes and not more than 8 hours.

That's the basics. I have thrown into the brine whatever herbs I felt like, or none at all. If you want a crisp skin on whatever meat you are brining, brine the day before you are going to cook. The night before you are going to cook take the meat out of the brine. Place the meat on a rack over a pan and place in the refigerator. This will allow the meat to "air dry" which will give you a crisp skin.

Now that I've gone through all that - this year we decided to try something different :-). 23 pound turkey brined with apple cider and salt. Will know tomorrow if that was a good idea!