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How long will my turkey Breast stay in a brine?

post #1 of 8
Thread Starter 

Hi All going to smoke a 7.5 bone in turkey breast on Sunday/Easter..How long will it last in a brine made out of  moslty salt n sugar. n water. Would 72 hrs too long? What do you recomend as far as brine time goes?

Thanks Dan

post #2 of 8

<Chuckles>

 

You realize that not an easy question to answer. The solution of the brine makes a big diffrence, the actually thickness of the breast, etc etc.... But it doesn't matter if you thing too long causes the meat to be mushie or tuff, most agree that a max of 36 hours, and more usually 24 hours is plenty without harming the texture of the finished product. I think most of the Pro's here say 12 to 18, but me, I like a day in the juice.

 

I use Pops basic brine solution with my modifiers. 2/3C Canning salt, 1C brown sugar, 1C white sugar, now that's for a gal of fluid. So for 1 qt of fluid it would be 1/4 those amounts. 

 

Again, I usually brine for 24 hours, maybe slightly longer if its really thick. But after 36 you'll see a change in the meats density, or so I believe.

 

I am sure you'll get more ideas. Its the great thing about smoking, there is no wrong way.

 

Good luck.

post #3 of 8
Thread Starter 

Hi I just might go with the 24 hr rule, and be safe.

Thanks Dan

post #4 of 8

I've done mant turkey breasts as they are one of my favorites. I always brine overnight. Goes in the brine on a afternoon the day before and comes out by noon the next day. So by overnight I guess I'm saying 18 hours or so. I use more of a lower salt sweet brine where I use apple cider instead of water. It's absolutely the bomb for poultry.

Good luck and have a great Easter!

post #5 of 8

The higher the salt content, the less time in Brine. 1/2C Kosher per Gallon. 24 is good I have gone 3 days with no adverse effects. 1C/Gal, 12 hours. More than 1C per gal and more than 4-8 hours gives salty meat...JJ

post #6 of 8

Excellent question! I have a bone-in breast to smoke, and after reading all this I plan on a brine.  Thanks for all the good info!  

 

That brings up a followup question:  Should I remove the salt component of the dry rub after 12-24 hr brine bath?  Sorry to hijack.

post #7 of 8
Quote:
Originally Posted by skydiverMN View Post
 

Excellent question! I have a bone-in breast to smoke, and after reading all this I plan on a brine.  Thanks for all the good info!  

 

That brings up a followup question:  Should I remove the salt component of the dry rub after 12-24 hr brine bath?  Sorry to hijack.

 

I leave the Salt out of my Rub when I brine. But I don't Rinse the bird either. Brine to Smoker...JJ

post #8 of 8
Thread Starter 

Hi All here are the the results of the turkey breast. I brined it for 24 hrs, then air dried in the fridge for 12 hrs.

Smoked 4-4.5 hrs with cherry wood at 300*, tasted real good, could have been a bit more moist.

Also a chunk of prime rib and back ribs from the roast

DanB 

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