OMG - The brined Turkey with Fireboard view

[lovethemeats]

So today I thought that I would do a bone in turkey breast. Never brined one before so I thought that I would give it a try. At the end when I was eating it. I thought to myself. Why haven't I done this before? The breast came out really juicy which I knew it would. But the amazement part for me was what happened to the smoke flavor.  Ok. Now I let it sit for about 40 minutes to rest and suck up the juices back into the meat. That was the part that amazed me. The smoke flavor actually carried deep into the meat. In the past when I have done other Turkey breasts. I never bothered to do a brine thinking it was not for me. I was happy how they always turned out. Oh boy was I ever so WRONG! I think now I will take the time to brine my birds.  I myself like to take it to the 170 mark. I know 165 is what everyone shoots for but for me it is under done and I prefer to go to 170. So here is the pics for such a great feast. I hope all enjoy the following pictures.

I like how you can keep all your notes for each smoke. I go back and add in my final remarks after I am done eating. Very nice unit. Like the updates that keep getting added in.

Fireboard Screen.jpg

• lovethemeats
• Sep 18, 2017

My baby is looking good!

Turkey in MES.jpg

• lovethemeats
• Sep 18, 2017

Pulled from my MES30. Just before I cover it up.

BEfore covering.jpg

• lovethemeats
• Sep 18, 2017

Carved and plated. Oh this was such a good dinner. I could kick myself in the butt for not  brining birds earlier.  

Carved.jpg

• lovethemeats
• Sep 18, 2017

On the plate.jpg

• lovethemeats
• Sep 18, 2017

 

[Rings Я Us]

I knew I should've bought a couple on sale.
.
Very nice! I will brine 1st and ask questions later.
Olive oil and rub. Nice.

:points1:

 

[lovethemeats]

Thanks for the points. Never again will I not brine a turkey. It was good. Now I wonder this. How would butter milk work. I've seen it used for chicken being deep fried. What about if smoked instead.

 

[Rings Я Us]

Buttermilk is more acidic and breaks down tissue more so than brine. It's more of a tenderizer than brine which is a moisturizing thing..

 

[jbfromtennessee]

well, it certainly looks very good and i am sure it is, but i would like a simple brine i can use on turkey legs without having to mix enough for a 20 pound bird. what did you brine consist of. maybe i can down size proportionally to suite my needs..

 

[lovethemeats]

It was all done to the size of the bird being covered. Nothing exact. I eyeballed some of it. But what I used is as follows.
2 cups orange juice
1 1/2 cups apple juice
2 tablespoons crushed black pepper
1 tablespoon each of garlic and onion powder.
About 1 1/2 tablespoons of Worcestershire sauce
1/4 cup of kosher salt
Maybe 3 cups water.
I used one of those foodsaver bags that open wide. And then after adding in all of the ingredients is when I added the water. Just enough to cover the bird. Tied it up tight after letting most of the air out. I did not seal it using the foodsaver. That would have been messy.

 

[GaryHibbert]

Great looking turkey breast. The meat looks wonderful--nice and moist.

I'm with you on finished temp. I find that extra 5 degrees makes a huge difference.

One of these days I'll do a turkey breast. Unfortunately Miss Linda likes dark meat so I've never bothered smoking only a breast.

POINT

Gary

 

[Rings Я Us]

It was all done to the size of the bird being covered. Nothing exact. I eyeballed some of it. But what I used is as follows.
2 cups orange juice
1 1/2 cups apple juice
2 tablespoons crushed black pepper
1 tablespoon each of garlic and onion powder.
About 1 1/2 tablespoons of Worcestershire sauce
1/4 cup of kosher salt
Maybe 3 cups water.
I used one of those foodsaver bags that open wide. And then after adding in all of the ingredients is when I added the water. Just enough to cover the bird. Tied it up tight after letting most of the air out. I did not seal it using the foodsaver. That would have been messy.

Oh......... So you had some acid in there.. and no sugar but some apple juice.. I see.. pretty cool.. I'm used to the salt/sugar combo and then some bay leaf peppercorns kinda brine.. ok.. I have seen orange peel or lemon Peel before.. yep.. cool.

 

[lovethemeats]

I'm sorry. My dumb butt forgot. I had about 2 to 3 tablespoons of brown sugar added to it also. I was running low on that and salt.

 

[Rings Я Us]

I'm sorry. My dumb butt forgot. I had about 2 to 3 tablespoons of brown sugar added to it also. I was running low on that and salt.

So yeah.. I was about to bribe your family for the missing ingredients.. hmm.. ok you came clean now.. lol

 

[lovethemeats]

Yep. Almost forgot. You reminded me. Had I had more salt. I would have added about 1/2 cup. But I think the 1/4 cup worked well to. I didn't see all the acid cooking the meat. A tad bit on the edge maybe in one spot. I had it sit in the stuff for 12 hrs.
Now I know not to try using butter milk. It pays to ask.

 

[lovethemeats]

So yeah.. I was about to bribe your family for the missing ingredients.. hmm.. ok you came clean now.. lol

Ha. Good luck. My wife doesn't watch what I do. She just eats the final product. She doesn't even know what I use in my bbq sauce. All she knows is she loves it and as long as I make it the same. She's good with that.

 

[Rings Я Us]

Ha. Good luck. My wife doesn't watch what I do. She just eats the final product. She doesn't even know what I use in my bbq sauce. All she knows is she loves it and as long as I make it the same. She's good with that.

Lol I think I'm gonna buy some turkey breast if I see them on sale.. save a couple for on the smoker now..

 

[Rings Я Us]

I'm sorry. My dumb butt forgot. I had about 2 to 3 tablespoons of brown sugar added to it also. I was running low on that and salt.

I'm about to do this.. got my brine going on.

 

[uncle eddie]

When I started brining turkeys, we renamed them no-leftover turkey's. Amazing difference for sure. Points for trying the brine!

 

[Rings Я Us]

When I started brining turkeys, we renamed them no-leftover turkey's. Amazing difference for sure. Points for trying the brine!

Yeah.. I wasn't going to do brine.. they pack it in some broth and add salt . I decided to do it anyway. I'm using 2 C kosher salt a cup of sugar and some pepper corns. I smashed 4 big garlic cloves in.. put in some powder onion and poultry seasoning.. cayenne pepper too. For 2 gallons.. I also pierced the breast a few dozen times with a small skewer.

 

[myownidaho]

Great looking turkey breast. You’ll never go back! I go with a quart of water, 1/2 cup salt, 1/2 cup brown sugar, half a dozen chopped garlic cloves and a big handful of fresh herbs. 24 hours and onto the smoker.

FYI, I slice the leftovers for sandw

 

[Rings Я Us]

Great looking turkey breast. You’ll never go back! I go with a quart of water, 1/2 cup salt, 1/2 cup brown sugar, half a dozen chopped garlic cloves and a big handful of fresh herbs. 24 hours and onto the smoker.

FYI, I slice the leftovers for sandw

That would be double of what I used salt. Lol I will start out light and try it.

 

[lovethemeats]

Thanks guys. Wanting to do another again. Defiantly go with herbs this time in the mix. Johnny B. How goes the bird. Soaking it today or smoking it now?