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Question about brine time for turkey breast and chicken parts

post #1 of 5
Thread Starter 

Hi - I want to brine a 6.5 lb bone in turkey breast and some leg quarters and chicken breasts. I was thinking about starting the brine tomorrow morning using the Slaughterhouse brine recipe in the morning. Should I brine them for about 5 hours, and the pull them out, season them, and leave them in the fridge overnight, then start cooking them on Friday afternoon? Would that work? Any ideas about how long the turkey breast might take, smoking at 225 in an MES, and about how long the chicken parts might take? I would like to have them ready on Friday evening around 6:30.

 

Thanks for any advice.

Claudia

post #2 of 5

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Now Tip's brine is the bomb brine. I also like the time of 5 hours on all the poultry. Now the temp is alittle low for me I like to smoke poultry at 275°-300° it just cooks faster and keeps the meat really juicy and it will alo cook the skin. I really don't like rubbery skin. 

post #3 of 5
I think 8-12 hours would be plenty of brine time for your breast, and as for how long chicken parts take i suggest going by internal temp mainly and not time, better results and safer. but yes brine, season (under skin is best in my opinion), and smoke em
post #4 of 5

What Mark said, if your smoker will get to 300, IMHO that's where the turkey will come out the best.

post #5 of 5
Thread Starter 

Here's another question for you experts....from what I've read, I should only brine the leg quarters and chicken breasts for about 1-2 hours. Would it be safe if I took the turkey breast out of the brine after 5 hours, and then put the chicken parts into the same brine for a couple of hours? Or would it be safer to make a new brine for the chicken? After I pull the turkey I'll rinse it, dry it, season it, and store it (covered) in the fridge overnight. Should I bring it to room temp before I put it in the smoker tomorrow? Or can I just put it in cold?

 

Thanks again for all your advice!
Claudia

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