Amount of brine for just a turkey breast?

Discussion in 'Poultry' started by young one, Jun 11, 2011.

  1. Hi All,

               I"m planning on smoking  my first turkey breast and a fattie this weekend, The posted recipes for brine are for a big bird, and I'm only doing a breast. Can anyone tell me how much to cut the brine recipe down to, I don't need a gallon of the stuff.

    Also has anyone tried using the brine in a food vacuum sealer container to cut down on brine time? Id rather smoke today and not wait overnight!

  2. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    How much does the breast weigh?

    You may find that 1 gallon won't be enough to submerge the breast, depending on the size and shape of the container you'll be using. A vacuum container will help reduce brining time, but for a piece as thick as a turkey breast, I'd still brine at least 8 hours. If you had the large ziplock bags, you can reduce the amount of brine drastically. I use bags for brine-curing corned beef pastrami alot, and a 5 gallon bucket for yard birds, large amounts of pork ribs, and also for pairs of pork butts.

    Have a great smoke!

  3. It's a 5 lb breast,

    and I just realized it wont fit in my vac container so I guess I'd be using the gal ziplock baggie
  4. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Ah, OK, you may have to squeeze it a bit to fit the narrow tip inside and get the bag closed, but it should be the job. I don't like to throw stuff away, so I'm not a big fan of bags unless I can't help it.

  5. raptor700

    raptor700 Master of the Pit OTBS Member

    Eric has got you covered.

    Just remember the Qview[​IMG]
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Rap X2
  7. I used 2 qts water and 1/2'd the ingredients fit nicely in a 1 gallon ziplock, brined it in fridge with recipe link posted in forum from for 24 hrs and shes ready to smoke!

    will post picts when done.
  8. africanmeat

    africanmeat Master of the Pit OTBS Member

    And i will wait for it[​IMG]
  9. meateater

    meateater Smoking Guru SMF Premier Member

  10. Thanks Meateater,

    Good to know for next time, that brining Turkey Breast actually takes a lot less time.


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