I bought a turkey breast today and a thought crossed my mind about brining. This might be a good thing to brine. I've never brined anything. But the reason I've stopped reading in the middle of brining instructions and passed, is that brine recipes often call for a sizeable amount of sugar. Can I brine without sugar? And will the turkey be very salty if I brine with Kosher salt? That's the other thing. I'm not a fan of salty meat.
If you've done this before, I'd appreciate your input.
I searched this forum and found some old posts, but they don't tell me how to brine, give me a recipe for brine, or give much other info.