Boneless Turkey Breast

Discussion in 'Poultry' started by njcpmiller, Aug 17, 2014.

  1. I'm planning on smoking a couple of boneless turkey breasts for the upcoming Labor Day holiday. My wife found a great buy on Butterball Boneless Turkey Breasts. They state that they have a 20% enhanced solution. My questions are:

    1. To brine or not to brine?
    2. Should I inject?

    Any guidance will be helpful. Thanks in advance.
  2. Hi Y'all, I've done quite a few of those, same brand & all. I do like to brine them, but go real easy on the salt in the brine, as that "solution" they use is quite salty already.  No need to inject, I do use a healthy dose of poultry seasoning in the brine, as well as on the breast before smoking. We love 'em, I pull them at about 155, and wrap in butcher paper, then into a cooler for about 1/2 hr. Then it's time to get busy!! 

    We usually grab some onion buns, and BACON..... some melted cheese... oh God, I'm getting hungry. Gotta go.  

    Happy smoking!
  3. Thanks for the info!
  4. Do you have a brining recipe that you would recommend?
  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Last edited: Aug 18, 2014
  6. Looks awesome! I bet it was good. Thanks for the info.
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    You've really got to watch your pull time, its doesn't take but just a couple of extra degrees to dry and harden that bad boy up.
  8. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Miller, hello. I have not brined in a while and as for me , a 'enhanced ' fowl doesn't need it ; as stated it won't take flavor and IMHO is a wasted effort.

    Season it as you like and let the Smoke do it's magic.

    Get a probe therm. ,if you don't already have one ,and monitor the IMT to 165*F  so not to dry it out. [​IMG]

    Have fun and . . .
    Last edited: Aug 23, 2014
  9. Thanks for the info!

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