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Brined and injected turkey breasts.

post #1 of 3
Thread Starter 

I wanted to smoke a couple turkey breasts but have them have that cured/hammy taste for lunch meat etc. (kinda like a drumstick at the renaissance festival)

 

 

2 Turkey Breasts 7-8 lbs

1 Gallon Water
2 Cups Oakridge BBQ Game Changer All Purpose Brine
3.5 oz Cure #1 (164 ppm)
3 oz Dark Muscovado Sugar

Mix dry ingredients with 1 quart of hot water

Add ice and cold water to make 1 gallon of brine at 40º or less

Inject Brine/Cure at 10% by weight into each breast

Cover with remaining brine and refrigerate for 12 hours

 

Rinse well (5 minutes) and let drain, dry with paper towels and let sit till dry or tacky to the touch. (I put under a huge fan for 15 - 20 minutes)

 

Place in smoker set at 130º for 5 hours

 


Raise temp to 160º for 1 hour

 

Raise temp to 170º for 1 hour

 

Raise temp to 424º to crisp skin and until internal breast temp (thickest part) reaches 160º

 

Rested and ready to slice

 

We had some hot for dinner, it was the best turkey I have ever smoked, moist, juicy and good flavor without being too salty.

 

 

 

Cook Stats

 

The stuff I sliced for sandwiches was super also.

post #2 of 3
Quote:
Originally Posted by Navigator View Post

I wanted to smoke a couple turkey breasts but have them have that cured/hammy taste for lunch meat etc. (kinda like a drumstick at the renaissance festival)

 

 

2 Turkey Breasts 7-8 lbs

1 Gallon Water
2 Cups Oakridge BBQ Game Changer All Purpose Brine
3.5 oz Cure #1 (164 ppm)
3 oz Dark Muscovado Sugar

Mix dry ingredients with 1 quart of hot water

Add ice and cold water to make 1 gallon of brine at 40º or less

Inject Brine/Cure at 10% by weight into each breast

Cover with remaining brine and refrigerate for 12 hours

 

Rinse well (5 minutes) and let drain, dry with paper towels and let sit till dry or tacky to the touch. (I put under a huge fan for 15 - 20 minutes)

 

Place in smoker set at 130º for 5 hours

 


Raise temp to 160º for 1 hour

 

Raise temp to 170º for 1 hour

 

Raise temp to 424º to crisp skin and until internal breast temp (thickest part) reaches 160º

 

Rested and ready to slice

 

We had some hot for dinner, it was the best turkey I have ever smoked, moist, juicy and good flavor without being too salty.

 

 

 

Cook Stats

 

The stuff I sliced for sandwiches was super also.


Those are some great lookin' breasts (try that line on some hot chick).  By the way, what kind of software you got goin' on there?

post #3 of 3
Thread Starter 

StokerLog its for the Rocks BBQ Stoker WIFI

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