Turkey boobs

Discussion in 'Poultry' started by blackened, Oct 11, 2009.

  1. blackened

    blackened Meat Mopper

    7.5 lber, brined for 21 hours, and it was a tad bit salty, for my taste.. not much, just a tad..

    I used 1c Gal. distilled water, 1 cup salt, 1/2 cup sugar, and some seasonings..

    Turned out very moist and tasty, but I might either reduce the brine time, or soak in water after the brine next time..

    Used oak chunks for smoke and it took about 3 hours and change at 300-325..

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  2. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Looks like a nice bird. Great job
     
  3. rivet

    rivet Master of the Pit OTBS Member

    Verrry nice! [​IMG]
     
  4. Looks great. I usually brine poultry in a mixture of water, onion powder, garlic powder, salt, and sugar.

    Have the exact measurements somewhere, just can't find them right this second.

    If I come across it I will post.

    -Chris
     
  5. rickw

    rickw Master of the Pit OTBS Member

    Looks good enough to eat [​IMG] Good job.
     
  6. I'm new to the brining process and the 3 birds I have done I soaked for 5-6 hrs., and were they good.I put them on a rotisserie .I think another reason they turned out so good is I watched the temp closely. Would have had 4 done except the Webber rotisserie will only do about a 12 lbs.bird max .so the 18lbs bird got done in the Webber kettle grill .The brine was the ticket.Even at 5hrs of brining it had a salty taste but not that noticeable.Bill
     
  7. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great...[​IMG]
     
  8. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    I usually brine less, maybe 8 - 10 hours or overnight and then a good rinsing afterwards. I usually through some oj, brown sugar and maple syrup in my brine too.

    Bird looks great. Nice color and juicy!
     
  9. the dude abides

    the dude abides Master of the Pit OTBS Member

    Man that looks great. The bird, the UDS and the perfectly manicured lawn.

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  10. suprfast

    suprfast Meat Mopper

    not to get off topic from a wonderful smoke you did, but can i get a close up of your thermometer and hook setup(whatever one would call it). I have been wanting to add something to my UDS to hold my thermo. feel free to PM if you dont want any more off topic talk on your post
    kris
     
  11. herkysprings

    herkysprings Smoking Fanatic

    For oversalty:

    Remember to rince the meat after taking it out of the brine. You can also soak it in cold water for a few minutes to tone the salty down before cooking.

    Otherwise brines + poultry = great eating!
     
  12. rw willy

    rw willy Smoking Fanatic OTBS Member

    I use 2 gallons of water. and equal parts salt and sugar. Works well. Turkey is a freind of the smoker. They really work well together.
    All looks great. Thanks for the qview.
     
  13. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    That bird sure looks good there. I usually brine mine over night too. I just hope mine come out as good as those look.
     
  14. blackened

    blackened Meat Mopper

    Sure, I can take a closeup picture tomorrow. The Maverick has a clip on the back that just hooks on to my pit thermo..

    Thanks for the kind words and tips everyone..
     
  15. bman62526

    bman62526 Smoking Fanatic

    I LOVE brined, smoked turkey! I only brine overnight, (8-10 hours max)and I too add plenty of sweetness to counteract the salt. For instance, I use 1.5 gallons of water, 1 cup Kosher salt, spices and then 1/2 cup white sugar and 3/4 cup brown sugar. Also, rinsing the bird and then soaking in CLEAN water for about an hour will reduce the saltiness.
     
  16. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Whole turkey birds get the overnight brine soak and turkey parts get a 4-6 hour brine soak. Whole or parts then get a quick rinse, a pat down dry and then a thin coat of EVOO or vegitable oil and a dusting of rub before heading to the smoker.
     
  17. blackened

    blackened Meat Mopper

    Yeah, I rinsed it, patted it dry, let it air dry in the fridge for a few hours, then rubbed it up with evoo and seasonings.. I just brined it way to long for 7 lbs of meat.. Live and learn.. It was still good though..
     
  18. blackened

    blackened Meat Mopper

    By the way, I'm anxiously awaiting Jeff's next newsletter on smoked turkey..
     
  19. blackened

    blackened Meat Mopper

    Here ya go..


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