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Smaking First Turkey (Breast)?

post #1 of 22
Thread Starter 
I am getting ready to smoke a turkey breast, and was wondering if I had to brine it? I was thinking of just putting it in a foil pan with some butter and white grape juice, and rubbing it down with some seasonings. I was thinking I could just take and ladle on the grape juice to baste it about every hour. Would this work?
post #2 of 22
I am not sure, I inject mine and they come out good.
post #3 of 22
most anything will "work". the brine it def a great idea for something that lean (and thick). try not to over-cook it or it'll be dry eatin'. seriously, be careful not to over-cook it.
post #4 of 22
Thread Starter 
Okay, I have the stuff to do the brine below, but how long should I let it brine? It is just an 8.29 lb. Turkey Breast.
I also remembered I got a roasting pan for Christmas with a rack in it for roast or flip it for ribs, so that will come in handy.
post #5 of 22
I think you could brine it between 4 and 8 hours . That one is lower in salt than most ( I think ) usually it's 1 cup of salt per gallon of water . I won't do any more poultry without brining . for me it doesn't over power it in the flavor dept. but it adds some and also keeps it very moist , which is nice if you reheat leftovers . You might end up having to experiment with it , brine it 4 hours and cook it . If you think it could use more flavor brine it longer next time . Just try to get the same brand / type.I do like doing the bone in as opposed to a boneless . I had a boneless some brand I was not familiar with and I did not brine that one but it kind of turned out like turkey canadian bacon . It was a boneless breast though , not a turkey roast thing in the aluminum pan.
post #6 of 22
Thread Starter 
Is it possible to brine too long? I have plenty of time, this will be for tomorrow night's supper.
post #7 of 22
I think if the amount of salt was high , yes you probably could brine too long , but with 1/2 cup salt to gallon of water I don't know if you could brine that one too long . I know I've brined whole turkeys 24 hours using 2 cups salt to 2 gallons of water and it wasn't at all salty . In case you don't already know , don't use iodized salt . I think that may impart an unfavorable taste . I use diamond crystal kosher salt . It's in a red and white round can or use just plain salt . If you use canning or pickling salt (it's very fine ) you may want to go with a little less than a half cup . I think you actually want a certain weight of salt to a gallon of water and kosher salt like I use isn't as heavy for the amount of space it takes . I've thoroughly confused myself now . I guess I wouldn't brine it much more than 8 hours but maybe someone else will chime in . I figure is it a breast that's just been cut off the turkey or is it injected with whatever percent of a solution of something ? I would just go 4 hours . If it's too salty it's hard to eat , but not salty enough you can always sprinkle some more on it when it's on your plate.
post #8 of 22

Brine it

I always brine my birds, it just helps keeo them juicy IMO
post #9 of 22
I would brine the turkey breast if I were you and I would use tip's brine for I have for years now. Now you can also smoke it the way you are thinking about. There is nothing nowhere that says you cann't smoke it the way you want to. It's your food and you have to eat it so do it your way and tell us about it. If it comes out good tell us and then maybe we will try it too. I does sound good to me so I could tell you that it will be good but I don't know it yet. So give it a try and don't forget the Qview.
post #10 of 22
I like to throw mine in the brine before i go to bed the morning before the smoke. So 8hrs or so. If it was frozen, make sure its thawed before the brine for best results.
post #11 of 22
I usually brine mine over night. That slaughter house brine and injection is good I have used it several times.
post #12 of 22
Thread Starter 
Something else I just thought of, when I put the thermometer in to check the temp, how far do I need to go, about center or closer to the bone?
post #13 of 22
Thickest part of the meat. Thighs will usually be the last part done, but always check the breast as well.. If we're eating straight off the pit I pull at 165, but if I'm going to wrap in foil and cooler it, i try to get it off by 160-162
post #14 of 22
Brine the bird. Overnight might be better but four hours is good. Just don't use too many sugars in the brine.
post #15 of 22
Thread Starter 
This is just the breast. What I was asking is how deep do I insert the thermometer?

So would 12 - 24 hr.s be too long to brine?
post #16 of 22
Thread Starter 
Well bined for about 8 hours or so, waiting for the smoker to cool off, it's @ 350 on the chimney side. It's raining out so I'll try to take some picks when it's done.
post #17 of 22
Thread Starter 
Does anyone happen to know if they make a rack you can just sit in your smoker right on the main grill, so it would be easier to remove if you're cooking something big/tall? The second rack on mine is bolte4d to the base, and carter pinned to the lid. I wanted to keep it on there for garlic bread, potatoes, mini corn on the cob, and stuff like that, but it looks like it may just be in the way.
post #18 of 22
Thread Starter 
Well I am having to finish up in the oven, looks like I am going to have to do spme mods to help with keeping the temperature level, and longer.
post #19 of 22
Thread Starter 
Well it didn't come out as great looking as most everyone elses' stuff on here, and it could have tasted better, but I got it done, it was god awful juicy, and over all maybe not a complete success it was good.
I took some pics, but keep in mind I am not a photographer, and I have pretty shaky hand. lol

This was the best shot I got with a slice in it, the juice just ran down and puddled up at the bottom of the cut. Ive never seen or done a turkey this juicy.

post #20 of 22
Thread Starter 
You know someone needs to start a store that sells Smoker/Grill parts for mods.
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