brine for 7 pound turkey breast.

Discussion in 'Poultry' started by bso8870, Apr 8, 2009.

  1. bso8870

    bso8870 Fire Starter

    Can someone give me measurements for 7 pound Turkey Breast Brine? Should I half the measurements from slaughterhouse's brine?



    Thanks
     
  2. fire it up

    fire it up Smoking Guru OTBS Member

    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.
     
  3. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    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.
     
  4. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    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
     
  5. tntxajun

    tntxajun Smoke Blower

    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.

    Jack~
     

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