Honeysuckle turkey breast.

[Kutch98]

So thanks to DM and Kari for your inputs.  This thing came out fantastic.  Only thing I wish I had done different was cut the salt for the brine in half, could really taste it in the meat. Even still, the brine DM posted for turkey along with fresh herbs I added was great (from Kari I think) and the Mire mix I think worked out great as well.  Happy Thanksgiving everybody!

 

[DivotMaker]

Looks good, Jake!  Everyone has a different tolerance for salt, I guess.  I use the same ratio, even on injected (6-8% solution) birds, and have never thought them "too salty."  Find what works for you, and repeat it! 

 

[SconnieQ]

I've never found turkeys or chicken too salty either in the full strength brine, and I've made the Honeysuckle breasts. How long did you brine it for? You could reduce the salt, or reduce the brine time.

 

[Kutch98]

I think it was around 9 hours in the brine? I might be off by 30-40 minutes one way or the other.

 

[Papa Rick]

Jake, I did 3 Turkey Breast for Turkey Day and did cut my Brine Salt in half and it came out tasting as if it need a pinch more in it after cooking?  Instead of a full cup, next time I will do 3/4 cup of salt.  Mine were Honeysuckle and brined two of them 8 hours and one I left in the Honeysuckle bag brine it came in.

 

[Kutch98]

It might have just been some of the outer pieces.  As I continue to eat the leftovers Im not noticing it as much.