or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › first cured,smoked turkey breast
New Posts  All Forums:Forum Nav:

first cured,smoked turkey breast

post #1 of 13
Thread Starter 

Hello, hope everyone is well.  I cured and smoked first turkey breast.  Also 2 legs and 2 thighs.  I cured with tenderquick for 5 days.  Then I rinsed and soaked for about an hour.  Went and set up the Masterbuilt.  I didn't use the AMPS cause I wanted to experiment on the amount of smoke to the cured poultry.   I used cherry chips.  Came back inside and rinsed and dried the turkey breast , legs, and thighs and added simple rub that contains sweet paprika, onion, peppers, and chives (no salt).  I smoked them at 275* for internal temp at 160.  Smoke came out of the smoker at a steady pace the whole cook time.  I took out the legs and thighs a little sooner than the breast.  I didn't spray anything but added apple juice to the water pan.  I wrapped the turkey breast in foil and put inside a cooler with a towel on top for about an hour and half.  The finished bird was smokey but not over-powering, good flavor, a little pinkish inside.  The taste was between hammy and turkey. I was surprised it was incredibly tender. Mom thought it was really good.

post #2 of 13

Looks Mighty Tasty!!!:drool

 

It does't look cured though----How much TQ did you use?

 

Meat is all pure white.

 

Looks Great though!!:drool

 

 

Bear

post #3 of 13
Thread Starter 


Hi Bearcarver,   It is only slightly pink.  I used one cup per one gallon of water.  My container wasn't quite big enough so the point of the breast stuck out a little.  I turned it every day.  Should I get a bigger container or use more TQ per gallon? 

post #4 of 13
Quote:
Originally Posted by Fanci View Post
 


Hi Bearcarver,   It is only slightly pink.  I used one cup per one gallon of water.  My container wasn't quite big enough so the point of the breast stuck out a little.  I turned it every day.  Should I get a bigger container or use more TQ per gallon? 


I never "Brine" cured with TQ.

 

However I would use the right amount of TQ per amount of water, but definitely use a container large enough to keep the whole thing submerged.

 

 

Bear

post #5 of 13

It looks good from here, but like Bear said not too much color. Maybe it's just the photo. I have never used TQ. I always use Cure#1, so I can't really comment on the amount, but if you used what it said to use I would expect a pink, even reddish color all through the meat.

 

Al

post #6 of 13
Thread Starter 


OK, thank you so much.  I will find out about Cure#1. 

post #7 of 13
Thread Starter 


OK, thank you.  I'm going to do another cured and smoked turkey breast as soon as I can, so I can get it right.  Thanks!

post #8 of 13
Quote:
Originally Posted by Fanci View Post
 


OK, thank you.  I'm going to do another cured and smoked turkey breast as soon as I can, so I can get it right.  Thanks!


Here's how I did "Canadian Turkey Bacon" from Turkey Breast, over 5 years ago:

 

http://www.smokingmeatforums.com/t/98228/canadian-turkey-bacon-qview

 

 

Bear

post #9 of 13
Thread Starter 


Wow, I love the color on those turkey breast halves.  That is amazing!  Good idea removing the meat from the bone and just curing it alone.  I definitely want to try that next time I get a turkey breast! Thank you for that. 

post #10 of 13

Wow! If that tastes as good as it looks it's a home run. Great job!

post #11 of 13
Thread Starter 


Bearcarver,  I can't wait to try your recipe!

post #12 of 13
Quote:
Originally Posted by Bearcarver View Post
 


Here's how I did "Canadian Turkey Bacon" from Turkey Breast, over 5 years ago:

 

Bear

 

That is some serious aging!

post #13 of 13
Quote:
Originally Posted by Foamheart View Post
 

 

That is some serious aging!


Yeah, but those 5 years were harder on me than on the Turkey Breast!!!

 

 

Bear

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › first cured,smoked turkey breast