Brined and injected turkey breasts.

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

navigator

Meat Mopper
Original poster
SMF Premier Member
Oct 11, 2007
167
139
Ashland, WI
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.
 
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?
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Clicky