Originally Posted by brandonh1987
I'm brining a 3 lb turkey breast and curious on how long to brine it? I don't want it to be overly salty so not sure how long I should do this? I have 6 cups chicken broth, 6 cups water, 1 cup brown sugar, a few dashes or rub, and about 1/3 cup of kosher salt. Any recommendations???
overnight(8-12hrs) would be my suggestion and use a salt/onion free rub to avoid a "salty taste".
Beware the wrath of a patient man. 18.5 WSM and "Buddy", my converted Budlight OT grill.