(I wrote this on Saturday since we are doing Santa CAAWS today! Come bring your babies to get photos with Santa at Harley Davidson on Coursey from 9 to 4 in Baton Rouge, LA.)
I am on a cooking rampage. For four days I have been preparing this turkey breast. Day One and Two for defrosting. Why does it take so long to defrost a turkey breast? This is one I purchased on a tip from Amber. They were $.50 a pound and you could buy two max. So I went in to get two along with groceries for the week. When I got home, I glanced at the receipt and realize they were charging FIFTY CENTS for the whole breast! LOL. Either way, it was a cheap deal!
Day Three for brining. This time I did a sweet brine. Interesting. I had thought about using something interesting in my salt brine and did some research. I found that you could cut the amount of salt and insert other things like molasses or brown sugar. So I experimented with some Thanksgiving tastes like cinnamon and allspices as well. I tasted the brine and it was really nasty and I figured I had only ruined FIFTY CENTS worth of bird anyway. So I plunged in.