8# Turkey Breast Overkill?

Discussion in 'Poultry' started by jc03, Feb 16, 2012.

  1. jc03

    jc03 Fire Starter

    I've read through the threads on turkey breasts and keep going back and forth on brining versus injecting. I guess my question is, could i do both? I was thinking about a short, mild brine then injecting it with a butter/garlic mix and a dry rub. Would this be too much? Thanks.
  2. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    I would just brine it, and then rub the outside with butter and herbs right before smoking it. Tip's Slaughterhouse brine is really good on poultry and a lot of us have had great success with it.
  3. roller

    roller Smoking Guru SMF Premier Member

  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I always Brine...But never bothered injecting...However, lots of people do Both...Totally up to you...JJ
  5. scarbelly

    scarbelly Smoking Guru OTBS Member

    I don't think injecting adds anything to a brined bird
  6. africanmeat

    africanmeat Master of the Pit OTBS Member

      yes i agree  
  7. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    I agree with using Tips slaughterhouse brine it makes any bird AWESOME!
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Well I guess I disagree with most of you, I brine & inject. My brine is similar to Tip's, and the injection is butter, broth, Cajun seasoning, & garlic powder. The injection fills the area between the skin & meat & IMHO makes the meat more tender & juicy.

  9. X2...I did my first 14 lb turkey at Thanksgiving and it was the most tender and juicy bird I've ever had.
  10. jc03

    jc03 Fire Starter

    Thanks for all the tips. This is a good problem to have. I'll have to get another one and try both ways. I'm going to start tomorrow morning and will try to post some pics if I can figure out how to do it.
  11. sprky

    sprky Master of the Pit OTBS Member

    I agree with Al on this. I have done it both ways and must say When I just brine I get good results but if I inject after brining I get better results.

    Now with this said I have another method I use and get VERY GOOD results better then just brining and injecting. I inject the brine then soak in brine like this Pickling a Turkey with Pops Curing Brine. My brine isn't exactly the same one used in this post (less salt and sugar, added spices, and apple juice replacing water) but the method is the same. I then inject my marinade/flavor mix. I did this at Christmas as well as New Years, and everyone said these were the BEST turkeys I had done. I have since done a turkey without the marinade/flavor injection as I was out of a few ingredients and the results were very good it just lacked that WOW factor. 

  12. I use Al's recipe also. I have done three bone in breasts about 8# each this way and they were very good. I brine overnight and inject just before I put the turkey in the smoker. A little of the injection liquid oozes out of the injection holes while the turkey is smoking and the turkey seems to self baste itself.
  13. I have come to the decision that BOTH are fantastic, for flavor and juiciness.

    Checkout my post 'Leaping Frog Turkey #2' . 

    The difference between the right side of the bird and the left side was VERY noticeable, and gooooooood!

    Lots of Q-View, hope this helps..

    By the way where u at??

  14. soslow

    soslow Fire Starter

    Sorry don't mean to steel the tread as a new be any link on the  slaughterhouse brine ??


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