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

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chisoxjim

Master of the Pit
Original poster
OTBS Member
Jul 25, 2007
2,761
17
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.
 
Sounds good! Looking forward to the que view
PDT_Armataz_01_34.gif
 
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
 
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:
 
The birds are looking good. I will stop back to see the finished product. Later
 
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.
 
snuck a peak @ the Breast on the smoker @ 1.5 hours.
 
Man that looks good. How long did it sit in the buttermilk?

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

Good job
 
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.
 
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
 
thanks,

time for a nap(doubtfull with a 3 year old on the loose), and maybe a turkey sandwich later....
PDT_Armataz_01_12.gif
 
Well done, Jim....that buttermilk brined breast looks to die for!
PDT_Armataz_01_37.gif


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!
 
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.
 
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.
 
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