A 30% american style extended turkey breast. The phosphate needs to be dissolved in water first and without any other ingredients. If it is mixed with the salt, it will not go into solution which means a non-uniform brine, and it may also block the injector. Following cooking the carrageenan gels which enhances water binding and improves yields.
The phosphate is dissolved in the water followed by all other dry ingredients. This brine can be used for injection or tumbling of the meat.