Buttermilk brined - smoked bone in turkey breast - w/q-view

Discussion in 'Poultry' started by chisoxjim, Nov 26, 2009.

  1. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    Brined a 6# bone in turkey breast from the turkey farm overnight.

    Brine:
    buttermilk
    cold water
    brown sugar
    Tony C's creole seasoning
    hot sauce
    garlic powder.

    Ive been rotating, and massaging the turkey breast while it is brining. It will come out of the ziplock in about an hour, get a rinse, and then a little bit of my basic rub added.

    Smoking it on the GOSM around 260 degrees. using the gas, lump, hickory, and either cherry or apple wood.

    Also doing alot of non-smoked items today(full stuffed bird in the oven, sweet pickle and horseradish deviled eggs, boiled peel and eat shrimp, mahed potatoes, brussel sprouts sauteed in bacon fat, and an apple pie I made last night(crust from scratch using lard).


    Should be a fest for 3 adults and 1 toddler

    pics downloading now, Ill post some of the brined breast before it goes on the smoker.
     
  2. rivet

    rivet Master of the Pit OTBS Member

    Sounds good! Looking forward to the que view [​IMG]
     
  3. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    thanks,

    I am hoping so, just about to get the smoker going, and givce it time to get up to tmep(its in the mid 30's here today.).

    be back in a few with the first pics
     
  4. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    Sounds great...waiting for pics[​IMG]
     
  5. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    first pics:

    out of the brine and rinsed:





    rubbed:


    in the smoker:



    not going in the smoker, this is my stuffed bird for the oven:
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    The birds are looking good. I will stop back to see the finished product. Later
     
  7. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    thanks,

    I have been basting thestuffed bird in the oven ever 30 minutes with a herbed butter.

    The GOSM is really having hard time today, I have had the temp on the highest setting all smoke, and am luckily sitting at about 255(right where I want to be), really windy, rainy, and mid 30's.

    Havent taken a look @ the breast sine I out it in about an hour and half ago, I will take my first temp around 2.5 hours in to see where it is at.
     
  8. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    snuck a peak @ the Breast on the smoker @ 1.5 hours.
     
  9. nate_46

    nate_46 Meat Mopper

    Man that looks good. How long did it sit in the buttermilk?

    Nevermind, I read more closely and it was overnight...

    Good job
     
  10. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    thanks man,

    I cant wait to slice it, like with everyhting I smoke I am always nervous about the outcome.

    Yes overnight, about 13 hours when it was all said and done.
     
  11. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looking Good Jim...
     
  12. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Love that buttermilk brine. Looks like a tasty breast is about to be had!
     
  13. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    heres the finished pics, the breast off the smoker was really nice. the oven bird was good as well:













    tons of turkey for leftovers.

    Here is the oven bird:



    thanks for looking.. happy thanksgiving
     
  14. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    nice job, jim - happy thanksgiving!!
     
  15. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    thanks,

    time for a nap(doubtfull with a 3 year old on the loose), and maybe a turkey sandwich later....[​IMG]
     
  16. rivet

    rivet Master of the Pit OTBS Member

    Well done, Jim....that buttermilk brined breast looks to die for! [​IMG]

    How'd it taste~ did you get any of that great buttermilk flavor in the meat at all? It brined a long time in it. Your oven turkey was pretty dang impressive too, loved that load o' stuffing! Stuffing is some of the best part of Thanksgiving.

    Glad you had a nice day, too. Best to you and your family!
     
  17. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    thanks, happy holidays to you as well.

    the buttermilk breast was really good, the apple, cherry, and hickory mix really added some flavor. the breast was juicy, and packed with flavor.

    made some nachos with the leftovers.. downloading pics now.
     
  18. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    Love the buttermilk! Great looking bird Jim.
     
  19. fire it up

    fire it up Smoking Guru OTBS Member

    Great looking (and sounding) turkey smoke.
    That buttermilk does something special to poultry.
     
  20. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    thanks guys,

    loved the light kiss of smoke from the apple and cherry wood(along with the lump charcoal) I had in the cast iron skillet.

    I agree buttermilk and poultry are made for each other.
     

Share This Page