Featured Cured Turkey Breast

[indaswamp]

Late to the party...good looking bird there Brian! Congrats on making the Carousel!

 

[WaterRat]

About the only way I will eat turkey any more is cured in Pop's low salt brine. I put the breast in brine frozen. Couple days thawed enough to get gravy package out. Started Monday and smoked yesterday. Smoked at 250 with cherry chips in tube for about 3 hours. First time doing butternut squash with flesh done in oven. I will be doing that from now on. Turkey was so tender and juicy. I like the left overs eaten just cold out of the fridge. Curing poultry just makes a big difference.

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So you just cut it out if the wrapper and dump it in the brine? Seems like a nice time saver. I have 2 sitting in the freezer, I think I see the future

 

[BrianGSDTexoma]

So you just cut it out if the wrapper and dump it in the brine? Seems like a nice time saver. I have 2 sitting in the freezer, I think I see the future

Yes. Was in the cold outside so I set the brine out there to cool before putting frozen breast in. I just did same thing with my roast for sauerbraten.

 

[D.W.]

Looks great Brian, nice plate of food also.
I also like to brine most of our foul meats.
Like Rich @chopsaw has mentioned, I also put a little lemon or lime in the brine, will try orange next time just to see.

Thanks Brian , now I want chicken

David

Zest the orange peel and squeeze some juice in there. It's another dimension with turkey (or pheasant and chukar).

 

[Rafter H BBQ]

Awesome Brian, that looks so good! Plated shot makes me drool! YUM!

And cold out of the fridge is the best leftover snack.

Congrats on a well deserved spinner ride!

 

[BrianGSDTexoma]

That looks really good Brian! I'm ready to do another one of these. I do believe I'll brine it first this time.

Thanks Steve

Nice looking plate of food!

I'm another convert to Pop's brine for poultry. I have done chicken thighs, turkey wings and legs, but I have not tried turkey breasts yet. Would make good lunch meat. Looks like it's next on the list.

I have two tubes and the next smoke will see one of them go into action. I read pellets are in the 3-4 hour range. Whats the burn time on chips in a tube?

Thanks Jim. I mix pellets and chips. I filled about 2/3 full and still a little left when pulled at 3 hours.

Yeah Pops is good stuff. No one talking about them anymore but remember Pops and Omak ran mixes with cob pellets from TSC. I still have a bag.

I have not run it yet but grabbed orange extract to play with over the holidays. Mind was blown. Was sorta expecting OJ or Tang, but NOPE! The stuff is insanely FRESH smelling, like a grove of citrus.

Thanks

 

[BrianGSDTexoma]

Late to the party...good looking bird there Brian! Congrats on making the Carousel!

Thanks Keith. Did not even know it was up there.

Awesome Brian, that looks so good! Plated shot makes me drool! YUM!

And cold out of the fridge is the best leftover snack.

Congrats on a well deserved spinner ride!

Thanks Justin.

 

[Fueling Around]

Congrats on the feature, Brian!
Cannot stand turkey (brined or not) so I wasn't even going to read the thread...
I like cured chicken so I may have to get brave and try it with turkey.

Dave (Omack) and I had a discussion on adding citrus flavor to cures. He did not recommend adding straight juice to a cure for possible nitrite depletion.
Extracts use the oils which are not acidic.