Ok turkey breast roast and drums - need help

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iamjethro

Newbie
Original poster
Jun 16, 2014
22
10
Ok, I am going to put on some turkey drums and a breast roast (one of those small football shaped objects)..

I read the brine mixtures for the drums, but the roast says up to a 10% solution has been added to the roast. 

D I brine both the same?  Or do I make changes for each?  WHat kind of time differences will I be looking at for the different pieces?

Thanks to all in advance.
 
 
Treat it as if it is just a bird. Use the same brine. Remember to post a Qview. 

Happy smoken,

David
Won't it be too salty if it already has been brined pre-retail? I've heard this over and over again. Is it not true? 
 
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