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how long to wet cure a boneless turkey breast

post #1 of 7
Thread Starter 
Looking for information on how long to cure a boneless turkey breast also what temperature to smoke. And what temp should the turkey be when removed from smoker I have a masterbuilt 40 with an amps
post #2 of 7
Quote:
Originally Posted by scott j View Post

Looking for information on how long to cure a boneless turkey breast also what temperature to smoke. And what temp should the turkey be when removed from smoker I have a masterbuilt 40 with an amps

welcome aboard Scott.

Here's a little info http://www.smokingmeatforums.com/t/129032/brining-time-for-slaughter-house-poultry-brine

 

Are you curing using nitrite? Dry or brine?

post #3 of 7
Thread Starter 

i am using nitrite in a brine

post #4 of 7

Why using cure?

Will you smoke for more than 4 hours?

Trying to get a "Ham Flavor"?

Increasing moisture in the meat?

 

I've brined a whole turkey and like the results

When just smoking the turkey breast, I inject it with a mixture of white wine and melted butter

This works better for me, and we really like the results

 

Maybe add garlic and/or some spices

 

 

Todd

No Creosote! A-Maze-N Smokers

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post #5 of 7
Thread Starter 

i am looking for a ham flavor my daughter likes turkey ham not real ham i will be smoking it for moor than 4 hours

post #6 of 7

Sorry i left ya hangin'. I just did a breast this weekend and I brine-cured for about 18 hours. Came out just fine..

post #7 of 7
Quote:
Originally Posted by Pit 4 Brains View Post

Sorry i left ya hangin'. I just did a breast this weekend and I brine-cured for about 18 hours. Came out just fine..

Sounds about right. I would guess 18-24 depending on the brine. I used Pops brine recipe and went for 4 days, but that was bone in and I forgot to pump it. He suggests 3 days with his recipe. And no way should it take 4 hours to smoke to 165 internal. 2 hours tops. No need for low and slow on poultry, there is no connective tissue to break down...

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