OK, the long version. I got wrangled into smoking 2 Turkey Breast for Sunday family get together. Short notice and I have to work, so Wed and Thursday was last days I could do it.
Found 2 fresh unfrozen, un-injected breast.
Did a equilibrium brian @ 1.5% for 18 hours.
Had to create a very hasty Herb / Spice mix to add to the Brine...
Right or wrong this is my mix...
Turkey Brine for 2 breast and ~2 gal of water.
1.5% salt by weight.
Brown sugar amount equal to salt volume.
2 TBS each of Sage, Oregano, Thyme, Rosemary.
1 TSB each of Garlic powder, Black Pepper, Ground Allspice, Ground mustard.
Removed from Brian after 18 hours and patted dry and returned to fridge for 2 hours while I prepped the MES 30.
Coated the meat with softened real salted Butter then a very light dusting of a commercial seasoning salt.
Smoked with Apple wood via AMAZ-N pellet smoker at 250 until 165 Deg. No pan, right on the racks, first hour breast down, but I didn't like the breast getting all squished out of shape so I turned then over for the rest of the smoke. took them to 163*
4.5 lb breast took right at 4 hrs.
5.5 took about 5.25 hrs.
Foiled and towel wrapped and rested in a cooler.
They LOOK good! But no I didn't sample yet!!
Sorry getting dark out... Q-view, fixin' to foil...