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Turkey Breast, Brine or Not

post #1 of 10
Thread Starter 

Planning to smoke my first turkey breast. As indicated in posts here I had planned to brine this split breast but after looking closer at the label it seems to already have a sodium content. So what would you do? Just use some brown sugar?

AppleMark


Edited by damascusmaker - 8/14/15 at 7:06am
post #2 of 10

I would brine it anyways. A lot of store bough poultry is injected with salt but it can still benefit from a brine. 

post #3 of 10
Yes , brining gives you the chance to add more flavor through Garlic Onion , orr anything you like .

Good luck with the Turkey Breast ,and as usual . . .
post #4 of 10
I just done turkey breast the other day. I just salt and peppered them. And at 140 foiled them in butter. And pulled @ 160 and let them rest for about 40 mins in the cooler.
They was moist and had decent flavor.
If I had more time I might had brined them. But I saw them in the store and brought them home and fired the smoker up.

post #5 of 10

Definitely brine.  You can always cut the amount of salt in your brine, which I do anyway. 

 

In my pre-smoking days my turkeys always felt kind of hit or miss until I discovered brining.  Once I started brining, no more dry turkey or chicken breast.  I often don't bother brining dark meat cuts (leg, leg quarters, or thighs), but whole birds or breast cuts ALWAYS get brined around here for great flavor, texture, and moistness.    

post #6 of 10
Thread Starter 

Thanks All,

Brined over night, kosher salt and brown sugar.  Sprinkled with rub lightly, then in the fridge for a couple of hours. Been on the UDS about an hour and a half right now. Going to put the meat probe in shortly.

post #7 of 10

th_nopicsye3.gif

 

Gary

post #8 of 10
Thread Starter 

A little over 3 hours in:

AppleMark

Took it off @ 4 hours & 165F, Looking great, Juice ran out the probe hole. Resting in a cooler right now.

 

AppleMark


Edited by damascusmaker - 8/15/15 at 4:21pm
post #9 of 10
Thread Starter 

After turkey sandwiches for supper the verdict is in. OK, but Not smokey enough and more trouble than it's worth. My dog enjoyed the skin.  Stayed around 240 - 250, is that too low to crisp the skin? No water used. I placed it bone side down ? I think all my flavor went into the bone and skin.

post #10 of 10
Quote:
Originally Posted by damascusmaker View Post

Thanks All,
Brined over night, kosher salt and brown sugar.  Sprinkled with rub lightly, then in the fridge for a couple of hours. Been on the UDS about an hour and a half right now. Going to put the meat probe in shortly.

looks like there wasn't any flavors added in the brine.. just salt and sugar.. Rub should try to be put on the meat itself not so much the skin... temps must be much higher to get any kind of crisp on the skin.. otherwise do as you did and give the skin to the dog...
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