Bone in turkey breast

[Scott Eisenbraun]

Have a bone in turkey breast in Pop's brine since yesterday. Am going to smoke day after tomorrow. Should I leave skin on, or off? Will be making lunch meat and using an electric slicer when finished for packaging.

 

[Day-licious BBQ]

I always leave the skin on. But, once cooked, the skin gets pulled off. I figure it just keeps the bird from drying out.

 

[Scott Eisenbraun]

Makes sense to me. Thanks for the feedback. Will post with pics when done.

 

[gmc2003]

Leave the skin on and pull it off when slicing if your not going to crisp it up.

Chris

 

[Burner76]

Wouldn't 2 plus days in a brine be somewhat to much for the bird ..? I know I've personaly over brined chickens and they ended up mushy and a bit off tasting..
Is there a method I'm not aware of ?

 

[Scott Eisenbraun]

Not mushy at all. I used a light Pops brine 1/2 cup salt and 1/2 cup sugar and 1.5 tbl of cure #1 for a gallon of water. Smoked on the 3rd day to 165f. Chilled overnight and put through slicer. I tried it sliced across the grain and with the grain. It had a better bite with the grain. I would like a little saltier, the wife thinks it has plenty of salt. I know it's better than she brings home from the deli.

 

[Burner76]

Right on !! Well ..I'll definitely give your brine recipe a try.. That's what's great about this forum... We're always learning and sharing the one thing we have in common..BBQ !

CHEERS

 

[Scott Eisenbraun]

I've learned a lot about curing on this site. I like Pop's theory that a less is more when it comes to Cure #1. Less cure and more time than most commercial recipes. I also inject the brine to insure the cure is fully distributed throughout.

 

[KrisUpInSmoke]

Would you put cure in the brine if you're not slicing for lunchmeat, but serving the turkey or chicken hot as part of a meal? I would think you don't use cure in the brine if it's for a hot meal.

 

[Scott Eisenbraun]

It depends if you want that ham flavor that Cure #1 gives it. That's the big difference between using cure or not.

Next experiment is to use same brine and cure on chicken wings, but cook at 350 for crispy skin.