I picked up a couple of turkey breasts we had on sale last week at work for $1.19lb.(Honeysuckle Bone-in) While I was making some ground chuck, an idea snuck in my brain! What if i bone out the breasts after i thaw them? Brine them....and hang them in a ham sock to smoke them? Should make them easy to eat anyways.
Sooo here goes...
After I got them home and soaked them in some fresh water for an hour, i rinsed them and placed them in a strainer to drain. 4 decent sized breast halves totaling 14 pounds.
Next I mixed up some of Pops low salt brine in a clean bucket...only extra I added was a TBS of granulated garlic....Meee loves me some garlic!!!
Here is one of the breast halves so you gan get a better look at the size.
With the lid on it will go into the garage fridge for 3 days....I am pretty sure that is how laong Pops says to soak em' with his brine.
Be back Sat to update this thread with some smoke!
Edited by SmokingOhioButcher - 11/3/11 at 4:57pm