Is 24 hours too long to brine just a turkey breast

Well, I wouldn't suggest it, but it won't go bad, if that's what you're worried about.

Those times are 'recommended' but I know many people who brine longer than suggested. I do whole turkeys for 2 days.

Worst problem could be the texture of the meat as the whole issue of brining is to change the protein to open up and allow more moisture in..to long and the protein opens up and you get "mushy" protein.

Just give us a try and report back.

quote:

Originally posted by SmokinOkie:
[qb] Worst problem could be the texture of the meat as the whole issue of brining is to change the protein to open up and allow more moisture in..to long and the protein opens up and you get "mushy" protein.[/qb]

Can't say I've had a problem with it. I've brined both whole turkey, chickens and parts for 24 hours.. nothing was mushy. Guess we all have different perceptions on texture.. but, for my palate.. it was just fine.

Willy, you probably haven't brined it too long then. When you do, trust me, you'll know it.

24 hours isn't a problem, it's longer periods.

Leave something in brine too long and it will happen. Try an experiment with chicken. Double the time you normally brine.

Brining works because it opens up the protein molecules to let more moisture in. Leave it in long enough and it will get mushy

ok thanks for the info I will put in the brine now and see what I get