Should I Brine My Breast?

Discussion in 'Poultry' started by michelangelo, Jul 21, 2011.

  1. michelangelo

    michelangelo Newbie

    Hi Folks:

    I bought a fresh Shady Brook Farms turkey breast tonight that I'm going to smoke on Sunday.  I was planning to brine the breast but noticed this message on the bag the breast comes in:

    Contains up to 3% of natural basting solution consisting of turkey broth, salt, sugar and natural flavorings.

    Does this mean the breast is already brined?  I don't want to brine with my own solution and end up with a super salty turkey as I plan to serve this to guests.   What do you guys think?  Thanx!
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    YEP...Your bird is already brined.  If you have some special flavor you wish to add; you can use it in a Rub and wrap and chill 24 hours. You can Inject, just keep additional salt to a minimum.

    The last choice is to soak the Breast in Fresh Plain water for 24 hr changing the water a couple of times, then mix up your Recipe Brine, dump it on and give the bird an additional 24 hour soak.

    Welcome to SMF! Lots of good People here. When you have time, go over to Roll Call and tell us about you and your abilities. We are big fans of Pictures here so look up Qview and post your work...JJ
     
  3. africanmeat

    africanmeat Master of the Pit OTBS Member

    Welcome to SMF  
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    [​IMG]    Glad to have you with us!

    I guess it's overkill, but I still brine poultry even if it's enhanced.
     
    Last edited: Jul 22, 2011
  5. mintee

    mintee Fire Starter

    A brine (salt) solution will always shoot for an equilibrium.  So regardless of whether or not you brine it again, if your brine isn't overly salty, then your breast won't be either.  I'd say do it and add your own touch!
     
  6. meateater

    meateater Smoking Guru SMF Premier Member

    It has a solution to enhance it but it is not brined. Brine them in a solution of one cup of course kosher salt to one gallon of water. Here's a chart to go by. It's not set in stone so just use as a reference as I'm not a chef. Hope this helps. [​IMG]

    http://www.smokingmeatforums.com/wiki/brining-poultry
     
  7. michelangelo

    michelangelo Newbie

    Hi Guys:

    I didn't brine it.  It was a 6.5 pound piece of meat.   I simply rinsed it off, slathered it with 50/50 mustard and evoo.  The I used my favorite rub on top of and under the skin.  It's called Legend Cheyenne rub, which I can't seem to duplicate so I still buy it.  Then I smoked it in my brinkmann electric bullet smoker with half hickory and half apple chunks at an average temp of 240 degrees for 6 hours and pulled it at 161 degrees.  The I wrapped in heavy foil for a half hour and sliced.  Fantastic!  My guests absolutely flipped over it.  Juicy, tender, smoky and just plain delicious!  Best part is I've got great sammie meat to take to work for the next week.
     
    Last edited: Jul 24, 2011

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