How long will my turkey Breast stay in a brine?

Discussion in 'Poultry' started by danbono, Mar 24, 2016.

  1. danbono

    danbono Master of the Pit OTBS Member

    Hi All going to smoke a 7.5 bone in turkey breast on Sunday/Easter..How long will it last in a brine made out of  moslty salt n sugar. n water. Would 72 hrs too long? What do you recomend as far as brine time goes?

    Thanks Dan
     
  2. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    <Chuckles>

    You realize that not an easy question to answer. The solution of the brine makes a big diffrence, the actually thickness of the breast, etc etc.... But it doesn't matter if you thing too long causes the meat to be mushie or tuff, most agree that a max of 36 hours, and more usually 24 hours is plenty without harming the texture of the finished product. I think most of the Pro's here say 12 to 18, but me, I like a day in the juice.

    I use Pops basic brine solution with my modifiers. 2/3C Canning salt, 1C brown sugar, 1C white sugar, now that's for a gal of fluid. So for 1 qt of fluid it would be 1/4 those amounts. 

    Again, I usually brine for 24 hours, maybe slightly longer if its really thick. But after 36 you'll see a change in the meats density, or so I believe.

    I am sure you'll get more ideas. Its the great thing about smoking, there is no wrong way.

    Good luck.
     
  3. danbono

    danbono Master of the Pit OTBS Member

    Hi I just might go with the 24 hr rule, and be safe.

    Thanks Dan
     
  4. 3montes

    3montes Master of the Pit OTBS Member

    I've done mant turkey breasts as they are one of my favorites. I always brine overnight. Goes in the brine on a afternoon the day before and comes out by noon the next day. So by overnight I guess I'm saying 18 hours or so. I use more of a lower salt sweet brine where I use apple cider instead of water. It's absolutely the bomb for poultry.

    Good luck and have a great Easter!
     
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    The higher the salt content, the less time in Brine. 1/2C Kosher per Gallon. 24 is good I have gone 3 days with no adverse effects. 1C/Gal, 12 hours. More than 1C per gal and more than 4-8 hours gives salty meat...JJ
     
  6. Excellent question! I have a bone-in breast to smoke, and after reading all this I plan on a brine.  Thanks for all the good info!  

    That brings up a followup question:  Should I remove the salt component of the dry rub after 12-24 hr brine bath?  Sorry to hijack.
     
  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I leave the Salt out of my Rub when I brine. But I don't Rinse the bird either. Brine to Smoker...JJ
     
    Last edited: Mar 31, 2016
  8. danbono

    danbono Master of the Pit OTBS Member

    Hi All here are the the results of the turkey breast. I brined it for 24 hrs, then air dried in the fridge for 12 hrs.

    Smoked 4-4.5 hrs with cherry wood at 300*, tasted real good, could have been a bit more moist.

    Also a chunk of prime rib and back ribs from the roast

    DanB 

     

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