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.
first cured,smoked turkey breast
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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.
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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.
Here's how I did "Canadian Turkey Bacon" from Turkey Breast, over 5 years ago:
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.