Here is a blow-by-blow
My Original Plan Was:
- Get off work at 12:30PM because that is when my work traditionally sends us home the Wednesday before Thanksgiving.
- Feed the dogs so I do not have to do that after dark – thus lessening the chances for screaming “Help, I’ve fallen and I can’t get up”.
- Throw all the ingredients together in a pot and bring to a boil so it can be cooling.
- Head out to my mom’s for my family’s traditional “day before Thanksgiving” meal.
- Upon arriving home after Thanksgiving-eve dinner – I would rinse the turkey breasts, toss them into the food grade bucket – pour the brine and ice in and go to bed. Let the dark of night do the work.
- Gather the ingredients together, loaded the water with the cloves, peppercorns, salt and sugar then brought the start of the brine to a boil.
- Feed and water the dogs without incident.
- Boil then cool the brine solution.
- Head to mom’s.
Came back and realized that if I put the turkey in the brine at 9pm, I would have to be up rinsing it by 5AM. NOT happening.
New Plan Part Deux:
- Set my alarm for 2AM thinking I will get up – set the brine bucket up and get up at 9AM to start smoking the meat.
- Go to eat supper at mom’s.
- Rinse and start smoking.
- Slept through alarm.
- Woke up at 8AM, panicked
Plan Part Trois - The Final Destination:
- Started brining at 8AM
- Called mom – went to eat lunch instead of supper - allowing brine to work.
- Came back after 8 hours and rinsed the turkey breasts.
- Started the smoking process (another blog entry).
Decision on Brining:
DO IT!The meat was tasty and moist. I would not say juicy – but definitely not dry.
The best Turkey I have cooked – and I bought CHEAP BREASTS ($1 hooker breasts, not Playboy model breasts) so this is a huge deal – so to speak.