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Buttermilk brine for Turkey? - Page 2

post #21 of 35
Thread Starter 
Said "breast" on the package

Its deboned.is that not normal?
This is my first one, I could be wrong
post #22 of 35

If its a breast, always check the package and see if its says added juices, enhanced, no more than X%, etc... It means the meat has already been brined. If it has it will take too much when you brine it.

 

I love turkey and chicken just have to realize what it is. I had turkey on my mind probably. It won't hurt anything. Just changes the absorption amount.

 

It was just me askin.

 

Deboned breast. check your price per pound, and next time in the market stop at the deli section and check the price per pound on smoked turkey lunch meat that is usually just pressed and squished stuff. You'll be wanting to so more....LOL

post #23 of 35
Thread Starter 
I know this wasnt previously brined.
I did look for that. The owner of the local bbq restraunt went on a big speech to me about that a few weeks back. Lol
now I always check.
post #24 of 35

Coolios! Its the kind of thing I would do, I forget everyone is usually at least two steps ahead of me normally...LOL

 

AND you did say plainly it was a breast.... I just missed that too..... I don't know what I am gonna do when I get old.... They say your memory is the first to go......LOL

post #25 of 35
Thread Starter 
lol
I was actually having trouble finding a pre injected breast. The bbq restaurant owner guy told me he buys them from a whole sale joint. Not sure if my cabinetry business can get an account with them lol

I encourage any "red flags" someone might see in my posts. Rather be safe/accurate then sorry/embarrased lol. I am by no means a chef. Im a weekend warrior.
Lets learn together ;)

Fyi..you could still be right. My attention for details like "labels" is horrible
post #26 of 35
Thread Starter 


So here we are at 150f internal, 5 hours later, and two beers deep!

*Sunday*
post #27 of 35
Thread Starter 
Just pulled the turkey and triple wrapped in foil for an hour or so.. stay tuned for slicing.

Dont tell my wife I covered the potatoes in turkey drippings lol
post #28 of 35
Thread Starter 


Failry juicy, this pic doesnt show the smoke ring verywell but I assure you its there lol

Wasnt amazing but it was really good. Next time im going to find a prebrined turkey breast..

Wasnt a fail. But ive had better
post #29 of 35
Does look good ! icon14.gif
post #30 of 35

Looks really good to me, what was your primary problem? Maybe a standard brine ? Flavors?

post #31 of 35
Thread Starter 
It came out slightly dry. The flavor needed some zing. I should have incorporated orange or lemon or maybe apple cider vinegar maybe.

Possibly getting the breast prebrined for juicyness and lemon zest in the rub next time.

Very open yo suggestions
post #32 of 35

Looks juicy to me from that picture. Not sure how much juicier you get em but post up directions if you do. :32:

post #33 of 35
Quote:
Originally Posted by paulmart View Post

Pork chops!
Oh yeah, ill try that for sure!

My brine ended up being

1l buttermilk
1/4c kosher salt
1/4c brown sugar
2 green onions chopped

With a coffee grinder I mixed

1 sprig of rosemary
A pinch of dill..yes, dill
minched onion
garlic powder

Then gently heated all together while stirring hard, just till salt and sugar was completely dissolved

I did inject...lol
mistake???

If it came out good and you like it, can't be a mistake; interesting about is you did brine and injection. I have tried both but not at the same time. I've had great results. but the injection won over brine.

post #34 of 35
Quote:
Originally Posted by Foamheart View Post
 

If its a breast, always check the package and see if its says added juices, enhanced, no more than X%, etc... It means the meat has already been brined. If it has it will take too much when you brine it.

 

I love turkey and chicken just have to realize what it is. I had turkey on my mind probably. It won't hurt anything. Just changes the absorption amount.

 

It was just me askin.

 

Deboned breast. check your price per pound, and next time in the market stop at the deli section and check the price per pound on smoked turkey lunch meat that is usually just pressed and squished stuff. You'll be wanting to so more....LOL


I believe the brine will equalize even if it has been previously enhanced. The concentration will adjust like combining two pressures. 

post #35 of 35

I did a buttermilk brine last year and it was fantastic. I'm going to do the same bring this year, only I'm planning on using the buttermilk brine for my roasted turkey (I'm doing both types). :439:

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