Not a brine virgin anymore - I brined for the first time yesterday and cooked today - a turkey breast - about 6lbs. I used a brine mixture I found online which called for one gallon of water and 1 1/2 cups of salt along with 1/2 cup brown sugar and various spices. I brined overnight and rinsed the turkey breast and dried it before roasting this afternoon. Here are the questions:
1. While the breast was very juicy, moist and evenly cooked, I thought some of the meat tasted salty. Did I not rinse it well enough? Do you need to soak it a while? Did the brine mixture I referenced above call for too much salt?
2. We have leftovers and because the meat is a little salty and tastes, well, brined, I wouldn't do my usual turkey leftover stuff - turkey salad, turkey soup, etc. Does anyone have any recipes specific to leftover brined turkey meat?