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brine for 7 pound turkey breast.

post #1 of 5
Thread Starter 
Can someone give me measurements for 7 pound Turkey Breast Brine? Should I half the measurements from slaughterhouse's brine?

post #2 of 5
Here is a link to the Weber site. http://www.weber.com/recipes/Recipe.aspx?rid=159 Recipe is for a 5-6lb turkey breast but I'm sure it will work for a 7, or just add a bit more water. Not sure if you have a brine solution in mind but this one sounds pretty good. If not just do 3 parts salt to 1 part sugar and you should be fine.
post #3 of 5
Are you looking for a flavor enhancer only or do you want to pickle it into a ham-like product? If so, use this:

½ gal. water
½ cup salt
½ cup sugar
½ cup brown sugar
2 tsp. sodium nitrite (pink salt) cure, or Morton's tenderquick (if so, reduce salt to ¼ cup).

stir thoroughly, if possible inject the breast with it and soak overnight or just soak for 2 days w/out injection, loosen the skin so the brine can get to the meat.
post #4 of 5
for flavor enhancing i use this one...

brine recipie

make enough to cover. in container(plastic,glass, or s/s combine
3 quarts water
2 cups firmly packed brown sugar
1.5 cups pickling salt
3 cloves garlic-halved
2 teaspoons whole black peppercorns
4 bay leaves

while smoking i baste with 50/50 butter/evoo, also last hour need to get temp up to crisp skin

make enough to completly cover
some example brine times are:
game hen 2-4 hours
chicken,pheasant 4-8 hours
2.5-4.5 lb. rolled and tied pork,beef,or lamb roast soak 8 hours or til next day
12 lb. turkey 18-24 hours
post #5 of 5

Word of caution

Many turkey breasts are already brined in a solution. I brined one once before without reading the label carefully and it was very salty. If I get
one now I let it sit in fresh cold water first, changing every 2 or 3 hrs.
I do that about 3-4 times depending on the size of the breast. An 8#r
like yours, I would suggest 4 complete changes. Then I would use your
your flavor enhancing brine.

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