Brined and injected turkey breasts.

Discussion in 'Poultry' started by navigator, Apr 21, 2013.

  1. navigator

    navigator ImpEx - Users Awaiting Email Confirmation

    I wanted to smoke a couple turkey breasts but have them have that cured/hammy taste for lunch meat etc. (kinda like a drumstick at the renaissance festival)

    2 Turkey Breasts 7-8 lbs

    1 Gallon Water
    2 Cups Oakridge BBQ Game Changer All Purpose Brine
    3.5 oz Cure #1 (164 ppm)
    3 oz Dark Muscovado Sugar


    Mix dry ingredients with 1 quart of hot water

    Add ice and cold water to make 1 gallon of brine at 40º or less

    Inject Brine/Cure at 10% by weight into each breast

    Cover with remaining brine and refrigerate for 12 hours


    Rinse well (5 minutes) and let drain, dry with paper towels and let sit till dry or tacky to the touch. (I put under a huge fan for 15 - 20 minutes)

    Place in smoker set at 130º for 5 hours


    Raise temp to 160º for 1 hour


    Raise temp to 170º for 1 hour

    Raise temp to 424º to crisp skin and until internal breast temp (thickest part) reaches 160º


    Rested and ready to slice


    We had some hot for dinner, it was the best turkey I have ever smoked, moist, juicy and good flavor without being too salty.


    Cook Stats


    The stuff I sliced for sandwiches was super also.
     
  2. scootermagoo

    scootermagoo Smoking Fanatic

    Those are some great lookin' breasts (try that line on some hot chick).  By the way, what kind of software you got goin' on there?
     
  3. navigator

    navigator ImpEx - Users Awaiting Email Confirmation

    StokerLog its for the Rocks BBQ Stoker WIFI
     

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