Turkey Breast, Brine or Not

Discussion in 'Poultry' started by damascusmaker, Aug 13, 2015.

  1. Planning to smoke my first turkey breast. As indicated in posts here I had planned to brine this split breast but after looking closer at the label it seems to already have a sodium content. So what would you do? Just use some brown sugar?

    Last edited: Aug 14, 2015
  2. bmaddox

    bmaddox Master of the Pit

    I would brine it anyways. A lot of store bough poultry is injected with salt but it can still benefit from a brine. 
  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Yes , brining gives you the chance to add more flavor through Garlic Onion , orr anything you like .

    Good luck with the Turkey Breast ,and as usual . . .
  4. hardcookin

    hardcookin Master of the Pit

    I just done turkey breast the other day. I just salt and peppered them. And at 140 foiled them in butter. And pulled @ 160 and let them rest for about 40 mins in the cooler.
    They was moist and had decent flavor.
    If I had more time I might had brined them. But I saw them in the store and brought them home and fired the smoker up.

  5. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Definitely brine.  You can always cut the amount of salt in your brine, which I do anyway. 

    In my pre-smoking days my turkeys always felt kind of hit or miss until I discovered brining.  Once I started brining, no more dry turkey or chicken breast.  I often don't bother brining dark meat cuts (leg, leg quarters, or thighs), but whole birds or breast cuts ALWAYS get brined around here for great flavor, texture, and moistness.    
    Last edited: Aug 15, 2015
  6. Thanks All,

    Brined over night, kosher salt and brown sugar.  Sprinkled with rub lightly, then in the fridge for a couple of hours. Been on the UDS about an hour and a half right now. Going to put the meat probe in shortly.
  7. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★


  8. A little over 3 hours in:

    Took it off @ 4 hours & 165F, Looking great, Juice ran out the probe hole. Resting in a cooler right now.

    Last edited: Aug 15, 2015
  9. After turkey sandwiches for supper the verdict is in. OK, but Not smokey enough and more trouble than it's worth. My dog enjoyed the skin.  Stayed around 240 - 250, is that too low to crisp the skin? No water used. I placed it bone side down ? I think all my flavor went into the bone and skin.
  10. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    looks like there wasn't any flavors added in the brine.. just salt and sugar.. Rub should try to be put on the meat itself not so much the skin... temps must be much higher to get any kind of crisp on the skin.. otherwise do as you did and give the skin to the dog...

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