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Turkey Breast

post #1 of 10
Thread Starter 
I have a 7 - 7 1/2 turkey breast in the freezer and I haven't done one yet. I think I am asking too many questions, but i wanna get this right. I'd hate to throw it out.

I see alot of people brine their poultry. Is this really necessary? If so how long and with what in the water?
I have read the basics are water and salt (kosher or sea), but what else? I see some people put herbs and spices in there. Are the fresh or dried herbs?
Cooking temps should be around 300º? Anything else I should know to make this endeavor a good one?

post #2 of 10

Its not mandatory by any means. You start with your salt & h2o mix and add what ever flavors you want with with fresh or dried herbs and seasonings. Using a brine is a great way to get the flavors into your meat and it really keeps it moist! I like an over night brine time myself. Try it both ways ...... & see what you prefer.
post #3 of 10
If you add the spices to the brine it absorbs into the meat somewhat. If you like you turkey plain don't add the spices. A few good hours is all it takes, if you have time over night is good. Make sure you rinse the turkey or it'll be really salty! It's all about what you like hon!

post #4 of 10
Hey Ken, I have never tried the brine, I like to inject the meat with what ever marinate I find at the grocerie store that looks good, then I seperate the skin from the meat and get the rub up under the skin, then coat the outside of the skin with rub, then put it in the ice box for 24 hrs, then smoke at 325 or 350. Crispy skin and moist. What more can ya ask for. icon_smile.gif Terry
post #5 of 10
Thread Starter 
Thanks guys.....gonna try it this weekend. I will post pics and the results.

post #6 of 10
Brining is definitely the way to go. Very moist.

I use a turkey oven bag and put in

kosher salt
maple syrup
orange juice
ground black pepper
a cut up orange

I make sure sure the turkey is completely submerged and brine it overnight.

I take it out, wash it well and stuff a cut up orange in the cavity.

Its very good
post #7 of 10
Thread Starter 
Well I ran out of time to brine it.

Another question before I run out to the store. Is it better to cook it breast down or the back?

post #8 of 10
Thread Starter 
Well here it goes. Hope everything turns out good in a few hours.

I rubbed the breast with evoo then put on some kosher salt, pepper, granulated garlic, sage, rosemary, marjoram, and little new mexican chile powder. Smoking everything with apple chips.

Spareribs were on sale for $1.99/lb so I had to pick 1 up.

Gonna throw some regular and cajun bratwurst on later on. Gonna freeze them for later.

Here's some pics so far.
post #9 of 10
Thread Starter 
Wow the turkey breast was great!!! I didn't brine it........ran out of time.

I did have trouble after 4 1/2+ hours keeping the heat up. It was a little bit windy so I went through more lump than I thought I would. So the ash was higher then usual. I need to fabricate or find a charcoal basket so I can pull out the bottom thingemabob while leaving the heat in the sfb.

I stayed around 240º+ for most of the smoke. Pulled the turkey breast off around 170º and let it sit for about 15 minutes.

I tried some smoked potatoes. I took medium sized Yukon Gold potatoes and poked them all over with a fork, rubbed them evoo then sprinkled them with a even mixture of kosher salt, pepper, and granulated garlic. I put them on the warming rack of my smoker for about 1 1/2 hours. They were alright. I didn't like the skins (too salty for me), but all my guests loved them. Maybe I didn't put enough butter on them.

Here are some pics. I wish I remembered to get a shot of the turkey right off the smoker. It was a nice dark color. The ribs were eaten before I could get a pic of it. You know how it is when you ring the dinner bell with a crowd.

Can't wait to smoke again next weekend.
post #10 of 10
Did a good job there Ken. Yeah guest don't understand the picture thing either. I just tell them I need to get a shot while it's resting. icon_mrgreen.gif
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