Whilst grabbing a decent sized brining tray, I couldn't turn down (hate waste) 5+kg of turkey breast (reduced)...
it's in the fridge, awaiting some advice & pre prep, as we a re a household of 3 it's too big to comprehend & eat in one go, would it benefit in terms of smoke penetration (at some point) as smaller joints?
As for the tray I bought for around £3.45 a "chefs larder" catering tote tray good & deep allowing for careful slopping to & fro to the fridge (& hopefully fit in there too). ..any good, we'll see!
i'm flummoxed but I wasn't going to leave it, wiping down surfaces now in anticipation of cutting it into more manageable portions.
cheers all.