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Smoked Turkey Breast

post #1 of 7
Thread Starter 

I'm looking to do a trail run on smoking turkey breast.I have a Bradley elec smoker and have very good luck smoking Lake Superior Trout and Whitefish. Should i use a brine.Thawed meat will really suck the brine so i will have to be careful on the time brined and strength oAny suggestions would be greatly appreaciated. Thanks  Biggacorn 

post #2 of 7

Welcome !!!!!

post #3 of 7

welcome1.gif   Glad to have you with us!


We brine all our poultry if we have the time, otherwise a butter/chicken broth injection works real well.

post #4 of 7

No brine here, but we try to find butterbulls, then inject them before smoking.

post #5 of 7

Here are some notes from a turkey smoke posted on my website

I usually do not brine smaller birds like roasters, its not worth the fuss for me.




Note: when smoking turkey try purchasing one that is no more than 12-14 pounds. Much larger than this and the meat may stay in the danger zone (40-140 °F) for too long.
A 20 pound turkey will take 10-14 hours and larger turkeys greatly increase food contamination risks. A 12-14 pound turkey will be good, however a 20 pound bird can be done, just be careful of the "Danger zone".

For a turkey over 14 pounds, bump the temp up to 300-325°F the first few hours and for goodness sake, no peeking.

  • Brine Turkey, unless it already has been, such as "Moister Enhanced with up to 8% of solution" or "Self Basting" or "Kosher".
  • Brining enhances flavor but at the same time gives the cook a wider margin of error, ensuring a moist bird, in  my opinion anyway.
  • USDA States that BASTED or SELF BASTED: Bone-in poultry products that are injected or marinated with a solution containing butter or other edible fat, broth, stock or water plus spices, flavor enhancers and other approved substances must be labeled as basted or self basted. The maximum added weight of approximately 3% solution before processing is included in the net weight on the label. Label must include a statement identifying the total quantity and common or usual name of all ingredients in the solution, e.g., "Injected with approximately 3% of a solution of.
  • Water to salt ratio is 1:16 or 1 cup of Kosher salt per gallon of non-chlorinated water.
  • Sugar reduces the the taste of the salt, use the same ratio as the salt.
  • Whole Birds brine for about an hour a pound.
  • Breasts no more than 5-6 hours

Turkey Brine:

  • 2 Gal Water
  • 2 Cups Kosher Salt
  • 2 Cups Sugar (1 Cup white + 1 Cup Brown)
  • 4 TBS Black Pepper
  • 1 TBS Dried Rosemary
  • 1 TBS Thyme
  • 1/4 Cup White Wine (not Cooking Wine) or dry vermouth.


Combine all ingredients to 1 gallon of water in a large pot and bring to a slow simmer for 10 minute stirring, remove from heat and cool in refrigerator. Reserve  a few ounces for the beer can

post #6 of 7


Welcome to your new Addiction.

post #7 of 7

OH... almost forgot.


000smf new members welcome.jpg

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