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Turkey Breast XXX% salt solution and brining??

post #1 of 8
Thread Starter 

HI all,

 

I cant get a whole turkey breast that is not processed with a salt solution.  As in "contains XX.X % salt solution" on the package.  Mine says 15.0% (salt, sugar, turkey broth, bla bla bla) on mine

 

So - from what I have read bringing would add even more salt and is a bad idea?  Thoughts?

 

This is smoked turkey breast X2.  Number one was a kinda failure.  I used 2 split breasts from whole foods and they turned out pretty dry but i did have environmental issues that day that contributed.  I brined these as they were unprocessed.

 

I am planning to follow Jeffs recipe minus the brining http://www.smoking-meat.com/november-8-2012-brined-smoked-turkey-breast

 

Any tips to help #2 come out juicy and good?

post #2 of 8

My humble opinions from what I have seen. When you get an enhanced product you can still get some flavors added to the meat. Yes it is at a reduced rate but you can. Most enhanced products, again in my opinion, are done typical of any meat product, done as fast as possible with the min. of effort. Which means they really did what they could as fast as possible for as much added weight, to show a max monetary return on the process.

 

So yes you can still brine or cure, do you want you? Your call. Brining has to do with flavor modification, again in my opinion, much more than moisture. My approach with enhanced meats is to use an injection process. Of course my Pop did injected long long before brining.

 

I actually like an injected as well as a brine or cured. All are simply flavor modifiers. A little butter, liquid onion & garlic, lea & perins, and tabasco injected into the different muscles has a very profound change. I suggest if injecting you do only 1/2 the amount you think you should use. remember just brining curing smoking they are all about enhancing the meat's taste, not changing it. A gentle hand is usually a prefered taste.

 

If you decide to still brine, do a longer brine with less dehydrant (salt/sugar). Too much will cause a density change in the meat and you'll make it tuff. Its almost like a hardening of the tissues. In the old days men used salt water to tuffen thier hands and skin, the salt water does the same to the meat.

 

Without being a science geek, the salt is basically the catalyst which allows the fluid transfer by changing the density of the fluid creating an osmosis process. When the fluid in the meat and the water on the outside obtain the same hydrant/dehydrant its call an equalization and the travel process slowly ends. The meat and the brine have then reached an equalibrium.

 

Me? I'd do an injection, a cure, or a slow brine (although you'll only see diminished effects). I am thinking injection.

 

One last time, just my humble opinions.

 

EDIT::: Thought of this while putting my chicken in the smoker.

 

You might also use a raise skin/compound butter also. It adds a lot of flavors also. First make up your compound butter, whatever flavors you like. Then gentily raise the skin from the meat, the beast and thigh being the usual places. I find using a spatula handle allows me to work it apart best. Then just place the butter in the cavity between the two.

 

Also don't forget that the chicken cavity where the giblets are usually stored, is also a good place to add spices herbs fruits veggies nuts and they will lend a great aromatic flavor within the fowl.


Edited by Foamheart - 8/1/15 at 1:05pm
post #3 of 8
Thread Starter 

I have an injector and have yet to try it...  Maybe tomorrow will be he day!

 

Thank you for your thoughts on this.

post #4 of 8
Thread Starter 

the other option i was considering was using the slaughterhouse brine.  I have had great successes with everything except turkey breasts so I am overthinking this to pieces.

post #5 of 8
You're co ered...

Have fun and . ..
post #6 of 8
Thread Starter 

ok, the slaughterhouse brine and jeffs BBQ plan was a wonderful success.  So happy!!  the first turkey was so bad, thin one was so good!

 

thanks!

post #7 of 8

I Brine ALL my Poultry, whether Enhanced or not. I want My flavors and My Salt content in those Birds. Having High BP, I watch my salt in food and found my Go To Brine to be flavorful and not put me under a Dr.'s care...JJ

 

Juicy Smoke-tastic Chicken and Turkey

 

Here is a Brine and Rub that is a Favorite with members of my Family. I like Apple and/or Hickory with Chicken or Turkey. We determine doneness by measuring the Internal Temp (IT) in the thickest part of the Breast and Thigh, 165* and 175*F respectively. For a One Step Smoke with Crispy Skin the birds have to be smoked at a temp of 300-325°F. You can figure about 15 minutes per pound to reach the desired IT. Electric smokers usually only go to 275°F. With these you will be smoking at the most common temp range of 225-275°F. You can figure on about 25 minutes per pound cook time + or - 5 minutes depending what part of the range you choose. Usually the skin will not crisp so if the skin is not Crisp enough when the IT is 145*F in the Breast, put the Bird in a 425*F Oven to finish cooking to 165* and Crisp the Skin...

 

 

Families Favorite Brine

 

1/2C Kosher Salt

2T Paprika

2T Gran. Garlic

2T Gran. Onion

2T Dry Thyme

2T Black Pepper

1C Vinegar (Any)

1-11/2Gal Cold Water to cover Chix

 

1/2C Brown Sugar, Optional

1T Red Pepper Flake Optional

 

Mix well and Soak the Bird over night or up to 24 Hours.

Remove the Chix, rinse if desired and pat dry with paper towels.

Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

This will give a crispier skin when Smokng or Roasting...

 

Bubba Chix Rub

 

1/2C Raw Sugar

2T Paprika (I use Smoked if I'm just Grilling)

1T Cayenne

1T Gran. Garlic

1T Gran. Onion

1tsp Black Pepper

1tsp Wht Pepper

1tsp Allspice

1tsp Bell's Poultry Seasoning or Thyme

 

Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.

Reduce Cayenne to 1 teaspoon if less heat is desired. Add 1T Kosher Salt...Only if the bird is not Brined.

 

post #8 of 8
Thread Starter 

those look great!!  I also have the BP issue and these will be tried!  I may be taken some info too literal "minimally processed" "no salt solutions" etc.  Unprocessed turkey is almost nonexistent here and when it is - its all cut up.  Having tried both, the "processed" one last weekend was SO GOOD!.  I have no hesitation to repeat it.  

 

Chef JimmyJ - Many thanks!!!

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