OK I just picked up a bone in turkey breast. I was so happy I found one that wasn't frozen I didn't look at what the thing was or was not injected with. So please help me decide "to brine or not to brine?"
This is what I have: Zacky Farms 6.5 lbs, 100% natural, no preservatives added, may contain up to 2% retained water.
I know there is alot of knowledge on this board so I am counting on all for some quick info! From what I read so far about turkey I think I'm waiting for Squirt The Cat to bail me out here.....
Quote from: KEABOS63 on November 16, 2010, 12:33:10 PM
This is what I have: Zacky Farms 6.5 lbs, 100% natural, no preservatives added, may contain up to 2% retained water.
With only 2% retained water, I wouldn't think brining would hurt that bird.
Sadly, I've never brined one yet (mine all come pumped with saline and broth solution), but yours sounds like it would be a perfect candidate.. No salt - that is the key.
Thanks guys. Any suggestions for a saltless brine?
Sorry, I didn't mean that you shouldn't use salt in your brine - I meant that it wasn't already pumped with a sodium solution, so that makes it a good candidate for brining. I didn't word that correctly.
And if you do want a low salt brine, here is one from another thread:
http://forum.bradleysmoker.com/index.php?topic=12644.0
A tremendous amount of thanks to STC, the turkey GURU..
Tim
I have not done a Turkey without brining in three or four years.
I really feel it adds to the flavor and moisture of the bird.
That breast is a great candidate for brining. I'm like FLBR on turkey and brine, so long as it isn't enhanced (and that one isn't).
Go for it!
It sounds like a good candidate for brining. I might also inject it with melted butter and Cajun seasoning, but that's just me.
I am totally in favor of injecting the breast as well but the cajun seasoning is out. I have three little ones that wouldn't be too pleased if it was too spicy for them to eat so that is out of the question. Thanks for the suggestion though. I just dropped the breast in a brine and put it to sleep over night in the fridge.
I hear ya. Some butter and honey might work.
Look at this link that was given to me yesterday when I asked about brinning.
http://forum.bradleysmoker.com/index.php?topic=12644.0