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  2. In large pot bring water to boil along with all ingredients, reduce heat to a simmer and cook 20-30 minutes 2. Remove from heat and let cool 15 minutes 3. Add turkey breasts to ice water, add brine to cold water as well. Place in fridge for 18-24 hours. 4. Remove from brine and pat dry, set aside
    www.mossyoak.com/our-obsession/blogs/recipes/t…
    Place the turkey breast in an 8×8 glass pan and drizzle with 1 tsp olive oil. Turn it over and drizzle with the remaining olive oil. Roast in the oven for 90 minutes, or until the internal temperature reaches 165-170F. Remove from the oven and allow to cool to room temperature. Cut off the twine, if necessary, and refrigerate overnight.
    dontwastethecrumbs.com/diy-homemade-lunch-me…

    Preparing

    • Trim the turkey, removing any tough tissue or bones. Cut it into 2.5 cm (1 inch) cubes.
    • Divide the cubes into three parts for different textures. Each part gets seasoned and prepared differently to create a specific texture. ...
    www.pantsdownapronson.com/homemade-turkey-…
    Dry the turkey breast with paper towels, inside and out. Mix all the above listed dry brine ingredients together in a small bowl. Rub the spice mixture evenly over the turkey breast. Wrap in plastic wrap, place on a baking tray or large plate and refrigerate for 24-48 hours.
    www.dontsweattherecipe.com/homemade-cajun-tu…
    A: There are many ways to make turkey lunch meat, but one of the easiest and most popular methods is to use a dehydrator. To do this, you will need: * 1 pound of ground turkey * 1 teaspoon of salt * 1/2 teaspoon of black pepper * 1/4 teaspoon of garlic powder * 1/4 teaspoon of onion powder * 1 tablespoon of olive oil
    thetrashcanturkey.com/turkey-lunch-meat-recipe/
     
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