Brining makes cooked meat moister by hydrating cellular structure of its muscle tissue before cooking, via swimming pool is vital osmosis, via allowing the cells to maintain the water while they are cooked, over the process of denaturation. This prevents the meat from drying out, or dehydrating.
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Preheat oven to 350*F. Remove the turkey breast from the brine thirty minutes before roasted. Line a shallow roasting pan with long involving heavy-duty aluminum foil.
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