Featured Cured Turkey Breast

[BrianGSDTexoma]

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.

 

[SmokingUPnorth]

looks great Brian. Was this just one of the frozen breast from the store? I’ve always wanted to try one

 

[normanaj]

I absolutely agree. Pop's low salt brine is the way to go.

Looks great too.

 

[DRKsmoking]

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

 

[Gonna Smoke]

That looks really good Brian! Yes, brining is now my preferred method with all poultry...

 

[chopsaw]

put a little lemon or lime in the brine,

I'll have to try the lime , but was blown away with the orange .

 

[normanaj]

Cranberry is another good one to try.

 

[JLinza]

Looks great Brian

 

[BrianGSDTexoma]

looks great Brian. Was this just one of the frozen breast from the store? I’ve always wanted to try one

Yes.

 

[hoity toit]

Looks great ! That brine IS the best. By the way,... Have you ever tried making turkey jerky? I did a couple of wild turkey breast sliced this using High Mountain garlic and pepper seasoning and they were so good, it was the first time I ever did any turkey jerky, let alone wild turkey.

HT

 

[jcam222]

I love smoked turkey injected with Butcher BBQ Bird Booster. I'll have to try one cured.

 

[BrianGSDTexoma]

looks great Brian. Was this just one of the frozen breast from the store? I’ve always wanted to try one

I absolutely agree. Pop's low salt brine is the way to go.

Looks great too.

Thanks norm

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

Thanks David. I not a fan of turkey but something magical happens when its cured.

That looks really good Brian! Yes, brining is now my preferred method with all poultry...

Thanks Charles.

 

[BrianGSDTexoma]

Looks great Brian

Thanks John

Looks great ! That brine IS the best. By the way,... Have you ever tried making turkey jerky? I did a couple of wild turkey breast sliced this using High Mountain garlic and pepper seasoning and they were so good, it was the first time I ever did any turkey jerky, let alone wild turkey.

HT

Thanks HT. I will have to try that.

I love smoked turkey injected with Butcher BBQ Bird Booster. I'll have to try one cured.

Thanks Jeff. I not a fan of turkey but something magical happens when its cured. Made turkey soup yesterday and put a little curry powder in it. Man was that good. I still have some of that Bird Booster. Need to use it up.

 

[Steve H]

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

 

[mneeley490]

If you like the citrus flavor in the brine, try smoking with orange wood. It's great on poultry. Harder to find, but worth the effort.

 

[Jim_C]

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?

 

[zwiller]

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.

 

[jcam222]

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.

I've used orange extract in a cranberry dish I make for the holidays. It's amazing

 

[mneeley490]

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.

Cob (+cherry) pellets are still my go-to for smoking bacon or ham. I need to pick up some more at TSC, but I'm not sure where I'm going to store a 40 lb. bag in my condo.

 

[zwiller]

I've used orange extract in a cranberry dish I make for the holidays. It's amazing

Oh yeah. Year MIL passed away we went to Cracker Barrel for TG. Holy crap was that good. Sweet potatoes had orange and a real nice chili powder.

Cob (+cherry) pellets are still my go-to for smoking bacon or ham. I need to pick up some more at TSC, but I'm not sure where I'm going to store a 40 lb. bag in my condo.

I mix cob with a comp blend (cherry/hickory/maple) and oak so it's a little bit of everything. Reminds me of my Uncle's farm so I call it farmhouse blend. If you want like like 5lbs cob DM your address.