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A good turkey brine should be around a 9% solution - 9g salt per 100g water - that's 90g salt per liter. You shouldn't go below 6% brine, but using a solution anywhere in the range of 6% - 9% should give you excellent results. Soak for 12 hours if you're soaking a whole bird - keep it to around 6 hours if you're brining just the breast. Be sure to rinse ...


You might want to explore "equilibrium brining." While a bit slower, it makes it very difficult to over-brine and have a product that is too salty. See this link for details: http://www.chefsteps.com/activities/equilibrium-brining


If Jolenealaska's suggestion doesn't bring them back to palatability on its own ... consider using the chicken breasts in a pot pie, casserole, soup, white chili, or other dish that would typically require additional seasoning. Then just don't add whatever salt that the recipe might call for but instead season to taste. ... If you wanted to just go ...


How did you brine them? What you did is likely the problem: Was the brine solution too strong? Did they spend too long in the brine? Was there enough solution for the amount of meat? Was it water-injected meat? Time and concentration go hand in hand and whatever the concentration you want at least 4 hours. I would suggest: 10% brine solution for a ...


When you go to cook them, defrost them by the cold, moving water method, unwrapped. Give them at least a half hour or so soaking in clear, cold water. That should take care of it.


If you stay with the same ratio of salt (and any other ingredients) to water that you normally use, you should achieve the same results. As you normally use a 5% solution it shouldn't matter how many chickens or how much water if you stay with the 5% solution. The only thing that the weight of the chickens will factor into is the amount of brining time ...

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