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Turkey Breast --- Bone in vs Bonless

post #1 of 5
Thread Starter 
I just finished a bone in Turkey breast & feel like the boneless i did a couple of weeks ago took the brine better along with better smoke vs the bone in. Just curious what everyone else uses & why?
post #2 of 5
I generally smoke the entire bird... It may be quartered or spatched depends how big it is...... but, the price is what's important to me... anywhere from $0.69 - $0.89 is what I will pay....
post #3 of 5

The Boneless will have smoke on all surfaces, therfore smokier flavor. With Bone in, a big portion of your smoke flavored meat is between the ribs and is left behind as the breast meat is cut away. Same with the Brine. 100% contact on the Boneless. The ribs and cavity of the Turkey has a membrane like Pork or Beef. It is no where near as thick but can effect brine penetration...JJ

post #4 of 5
Quote:
Originally Posted by Chef JimmyJ View Post

The Boneless will have smoke on all surfaces, therfore smokier flavor. With Bone in, a big portion of your smoke flavored meat is between the ribs and is left behind as the breast meat is cut away. Same with the Brine. 100% contact on the Boneless. The ribs and cavity of the Turkey has a membrane like Pork or Beef. It is no where near as thick but can effect brine penetration...JJ

DaveOmak's picnic shoulder thread talked about injecting cure on the bone to cure inside out. Can you inject brine near rib cage of bone in turkey with same results?
post #5 of 5
Quote:
Originally Posted by bauchjw View Post


DaveOmak's picnic shoulder thread talked about injecting cure on the bone to cure inside out. Can you inject brine near rib cage of bone in turkey with same results?

Sure...JJ

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