My first Smoked Turkey Breast Roast

Discussion in 'Poultry' started by smokedham, Jun 1, 2008.

  1. smokedham

    smokedham Newbie

    I smoked a Turkey Breast Roast yesterday and it turned out wonderful, probably the best turkey I have ever had. The only problem I had was it was a little salty. I may have brined it too long, 20 hours.

    The roast was 3 lbs and I brined it in Apple Juice, and 1/2 cup Kosher Salt + some spices.

    Should I cut the salt in half next time or shorten the brine time?

    I smoked the breast at 220 with apple for about 5 hours then about an hour at 260-275 to help brown it. I also sprayed it with apple juice and water mix about every hour.

    It was so smokey, juicy and tender, absolutley wonderful. I am going to thinly slice the rest of it for Turkey sandwiches.
  2. richtee

    richtee Smoking Guru OTBS Member

    Nice! Cut brine time. Hit Roll Call forum and give us an intro and we'll be better able to help. Smoker type, experience etc... plus..we're nosy ;{)
  3. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Ditto to what Richtee says.
    Welcome to the forum.
  4. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    20 hours???
    Those roasts usually come enhanced....already brined.
    Sounds like you done allright though!
    Nice pics...[​IMG]
  5. steevieg

    steevieg Fire Starter

    Great looking turkey.
  6. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    ditto to richtee and others, shorten brine time. you still want the brine at full strength for it to exchange properties in the meat correct. you got to play around a bit with times and fit to your taste. i did a whole turkey yesterday that i brined for 18 then a 1 hour freshwater soak, it sure looks good though.
  7. leeman

    leeman Smoke Blower

    I did one of these last weekend. It turned out good except for one problem. It was difficult/impossible to remove the net from the roast one it was smoked and hd a crust. How did you do it ?

    -- Lee
  8. doctor phreak

    doctor phreak Smoking Fanatic

    Ditto to what Richtee says
    and welcome to smf
    intro yourself on roll call because we are nosy people
    want to know all about your bussiness...heheh eh
    again welcome [​IMG]
  9. 1894

    1894 Smoking Fanatic SMF Premier Member

    That turkey looks good and juicey [​IMG]
    May have to try that for my Fri the 13th smoke [​IMG]
    Shorter brine time and keep the heat up , sounds like a plan too me , those pics looks GOOD !!!!
    Well except for mayby the diet tonic water [​IMG] But we'll give you a warm welcome , and that was a great Q-VIEW [​IMG] Nice !!!!!
  10. 1894

    1894 Smoking Fanatic SMF Premier Member

    I broke down and read the directions included with my butterball bonless breast [​IMG] It said to tug and re-arange the strings all the way around the roast before cooking to make it easier to remove [​IMG]
  11. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    I'd also recommend a shorter brine. How much Apple juice did you use for the brine?
  12. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Sorry about the saltiness, but it sure looked good! Looks like the common answer is to shorten the brine time...

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