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turkey breast brine HELP!!!!!

post #1 of 6
Thread Starter 
I am wanting to smoke a turkey breast or two this weekend. I need some ideas on a brine. I did see a recipe for a brine that I believe was Jeff Phillips. However, I cannot find it now. Please help.
post #2 of 6

I did these yesterday

 

http://www.smokingmeatforums.com/t/167311/lets-talk-turkey#post_1215590

 

Are you planing bone in or filets?

post #3 of 6
Thread Starter 
Quote:
Originally Posted by Foamheart View Post
 

I did these yesterday

 

http://www.smokingmeatforums.com/t/167311/lets-talk-turkey#post_1215590

 

Are you planing bone in or filets?

purchasing boneless turkey breast from my local HEB

post #4 of 6

First you will want to check to see if they have been brined already, it will say enhanced or fluid added, etc.

 

There is only so much room for brine and if its already been brined it really reduces the absorption ability.

 

I don't know Jeff's, I usually stick the a simple salt, sugar, sugar usually close to equal parts. 1 gal water 1 c, 1c, 1c. If its canning salt add slightltt less because of the fine grind. So if you are like I was doing just filets, I used 2 qts. water, 1/3C salt, 1/2 C brown sugar, and 1/2C white sugar. The Instead of the 1/2c of white sugar I used some local cane syrup dividing the white sugar to 1.4C and adding 1/4 cup of syrup.

 

You can add any herb or spice you like, but be sure and heat and steep the solution so the spices/herbs can give off more flavor. then cool the brine. I usually start off with 1/4 of the total water to heat, I add the salt, sugar, sugar, herbs, spices, I heat to a boil adding the herbs and spices. I remove from the heat, let it set 30 mins. then add ice to remove the heat, not to exceed the total amount needed.

 

Then the brine is steeped, chilled, and you top it off with whatever your fluid medium is, I use water but broths, juices, livations, etc., anything can be used.

 

I try hard to not get too many complex flavors, Brine allows some flavoring, but I figure its more about the extra water in the meat

 

There 100's of brine recipes here, its all about what you like. Liquid, salt, sugar, sugar, Thats your brine You can deviate slightly, you can bring more to the table, you can do basic, its all what you enjoy.

post #5 of 6
Thread Starter 
Quote:
Originally Posted by Foamheart View Post

First you will want to check to see if they have been brined already, it will say enhanced or fluid added, etc.

There is only so much room for brine and if its already been brined it really reduces the absorption ability.

I don't know Jeff's, I usually stick the a simple salt, sugar, sugar usually close to equal parts. 1 gal water 1 c, 1c, 1c. If its canning salt add slightltt less because of the fine grind. So if you are like I was doing just filets, I used 2 qts. water, 1/3C salt, 1/2 C brown sugar, and 1/2C white sugar. The Instead of the 1/2c of white sugar I used some local cane syrup dividing the white sugar to 1.4C and adding 1/4 cup of syrup.

You can add any herb or spice you like, but be sure and heat and steep the solution so the spices/herbs can give off more flavor. then cool the brine. I usually start off with 1/4 of the total water to heat, I add the salt, sugar, sugar, herbs, spices, I heat to a boil adding the herbs and spices. I remove from the heat, let it set 30 mins. then add ice to remove the heat, not to exceed the total amount needed.

Then the brine is steeped, chilled, and you top it off with whatever your fluid medium is, I use water but broths, juices, livations, etc., anything can be used.

Thank you
I try hard to not get too many complex flavors, Brine allows some flavoring, but I figure its more about the extra water in the meat

There 100's of brine recipes here, its all about what you like. Liquid, salt, sugar, sugar, Thats your brine You can deviate slightly, you can bring more to the table, you can do basic, its all what you enjoy.
post #6 of 6
Quote:
Originally Posted by Austin Buckeye View Post

I am wanting to smoke a turkey breast or two this weekend. I need some ideas on a brine. I did see a recipe for a brine that I believe was Jeff Phillips. However, I cannot find it now. Please help.

 

I haven't tried Jeff's brine recipe, but I'll bet its good...My favorite poultry brine is Tip's (Travcoman45) Slaughterhouse Brine, which is an old favorite around here.  Its one of 3 Slaughterhouse recipes you can find at this link:

 

http://www.smokingmeatforums.com/a/tips-slaughterhouse-recipes-for-poultry

 

Red

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