First Turkey Breast No Que View though

Discussion in 'Poultry' started by mnfred, Jul 14, 2009.

  1. I smoked my first Turkey Breast the other day and it was the best Turkey I have ever had. Here is what I had done, borrowing from my Thanksgiving Day routine, I do every year. I did a split breast as my wife is a vegetarian and it is just the two of us.

    [font=Courier New, monospace]Fruit and Spice Brine Mix (makes about 3 cups): [/font]

    [font=Courier New, monospace]Ingredients [/font]

    [font=Courier New, monospace]1 cup sea salt [/font]
    [font=Courier New, monospace][font=Arial, sans-serif]¾ [/font]cup sugar [/font]
    [font=Courier New, monospace]3 or 4 star anise [/font]
    [font=Courier New, monospace]1 tablespoon whole black or pink peppercorns (I used black) [/font]
    [font=Courier New, monospace]6-8 cardamom pods [/font]
    [font=Courier New, monospace]1 tablespoon dried orange peel [/font]
    [font=Courier New, monospace]1 tablespoon dried lemon peel [/font]
    [font=Courier New, monospace]2 tablespoons dried rosemary [/font]
    [font=Courier New, monospace]5 whole allspice berries, crushed [/font]
    [font=Courier New, monospace]4 juniper berries, smashed [/font]
    [font=Courier New, monospace]1/2 teaspoon crushed red pepper [/font]

    [font=Courier New, monospace](Dried spices, everything but salt and sugar, blended into a powder to be able to reduce the recipe amounts and still have the correct proportions of spices.) [/font]

    [font=Courier New, monospace]Used 5/8 Cup of above spice mix and brought to a boil in a mixture of 3 Cups Apple Cider and 3 Cups of water. Cooled the Brine Mixture and added the turkey breast. Brined in the refrigerator for 8 Hours.[/font]

    [font=Courier New, monospace]Rinsed well with cold water and patted dry with paper towels. Then put it in the refrigerator, uncovered, for 7 hours to air dry.[/font]

    [font=Courier New, monospace]Started the smoker and added 3 oz. Apple Wood Chunks. When at 225 degrees added the turkey breast which had been taken out of the refrigerator to lose the chill. Used a probe thermometer set at 157 degrees. Added another 3 oz. Apple Wood Chunks 35 minutes later. (No smoke was seen chunks looked exhausted.[/font]

    I hope I haven't been to long winded. Let me know if I have. Thanks.
  2. bigsteve

    bigsteve Master of the Pit

    Sounds great, thanks for the recipe, and welcome aboard!
  3. Sounds like a very good recipe on turkey. Next time I do chickens I am going to try it.
  4. jaxgatorz

    jaxgatorz Smoking Fanatic OTBS Member SMF Premier Member

    3 or 4 star anise ??????????????? help pleaee :)
  5. JaxGators... Were you being facetious? If not it is a "star shaped" spice I use only for this brine, but others use it often for other things. See the Wiki at for more information on it.
  6. jaxgatorz

    jaxgatorz Smoking Fanatic OTBS Member SMF Premier Member

    lol no.. I had no clue what it was,Thx for the info .
  7. I hope the information is/was helpful. Be sure to pay close attention to the steps of rinsing well after the brining and patting dry with paper towels. Otherwise you will get a black coating on the skin. Also you may have to use a high temp finishing step or the skin will not get much color. Enjoy.

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