Quick HITTER on a brine. About to do my first. Voodoo is ready. QUESTION...

[FormerlyKnownAsSOLLY]

I have a LARGE turkey breast and a 10# pork tenderloin that I'm about to throw in what looks like Houma swamp water. Will it be OK to do them together? Doing it for 12 hours. Is that about right? Does the brine speed up cooking process? TIA

 

[clintpardue]

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[FormerlyKnownAsSOLLY]

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[FormerlyKnownAsSOLLY]

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