As I have been readying here, most commercial birds come pre-brined. Is this enough for smoking or should I brine some more? I have a big enough cooler. I am going to experiment with a 14lb bird first and freeze in and then do a 18.5 lb bird for the Thanksgiving.
I just did a chicken last week using Habs Low Salt Brine. It was good, but the breast was not as juicy as I was expecting. Should I adjust my expectations for juicy breast meat in poultry? Dry breast meat is what I am not a fan of in turkey.
I have a question about the TBE, but will post that in the appropriate forum.
I am going to make sure I take lots of pics this time, promise.
Quote from: Swim Dad on November 17, 2012, 11:07:07 AM
As I have been readying here, most commercial birds come pre-brined. Is this enough for smoking or should I brine some more? I have a big enough cooler. I am going to experiment with a 14lb bird first and freeze in and then do a 18.5 lb bird for the Thanksgiving.
I just did a chicken last week using Habs Low Salt Brine. It was good, but the breast was not as juicy as I was expecting. Should I adjust my expectations for juicy breast meat in poultry? Dry breast meat is what I am not a fan of in turkey.
I have a question about the TBE, but will post that in the appropriate forum.
I am going to make sure I take lots of pics this time, promise.
Do not brine a enhanced Turkey.
I don't find any benefits in brining poultry that has been commercially injected. I also avoid enhanced pork; sorry I just had to get that in there. :)
Check the package, if it is injected with a sodium solution of 5% or more of it's weight, I would not bother to brine. If it is less then 5%, you can brine, and may get better results. Again, read the label carefully, I have seen some chickens inject with water only. Those can definitely be brined.
What internal temperature are you taking your poultry to, and where are you measuring the temperature?
Quote from: Swim Dad on November 17, 2012, 11:07:07 AMIt was good, but the breast was not as juicy as I was expecting. Should I adjust my expectations for juicy breast meat in poultry? Dry breast meat is what I am not a fan of in turkey.
For a more juicy turkey try laying strips of fatty bacon across the breast. They say it has the effect of constantly basting the turkey as it's cooking.
I've been reading a lot about doing that this year and I think I'm going to give it a try. I found a non pre-brined turkey last year (Perdue brand) and brined it myself but I like to experiment with new ideas and this bacon thing looks interesting. Do a Google search for something like
bacon juicy turkey for more on the subject.
Quote from: TedEbear on November 18, 2012, 07:03:33 AM
Quote from: Swim Dad on November 17, 2012, 11:07:07 AMIt was good, but the breast was not as juicy as I was expecting. Should I adjust my expectations for juicy breast meat in poultry? Dry breast meat is what I am not a fan of in turkey.
For a more juicy turkey try laying strips of fatty bacon across the breast. They say it has the effect of constantly basting the turkey as it's cooking.
I've been reading a lot about doing that this year and I think I'm going to give it a try. I found a non pre-brined turkey last year (Perdue brand) and brined it myself but I like to experiment with new ideas and this bacon thing looks interesting. Do a Google search for something like bacon juicy turkey for more on the subject.
I'm doing a full on bacon weave on my smoked turkey this year, at the request of my MIL. When she requested it I kind of groaned on the inside, but now I'm actually looking forward to it after reading up on it.
Quote from: Habanero Smoker on November 18, 2012, 02:51:58 AM
What internal temperature are you taking your poultry to, and where are you measuring the temperature?
On whole chicken I try to go 160 on breast. We do legs a lot and 160 makes them to chewy for my taste. Leg racks on weber gas grill.
From reading the posts here I should go for 160 on the turkey in the breast and then let it rest.
I am going to start my bird In about an hour. Will try the some bacon. I also have some Jan's rub I will use. I did not brine last night given Zueth's advise. I will read the label more closely on the birds.
Thanks
Quote from: Swim Dad on November 18, 2012, 09:52:08 AM
Quote from: Habanero Smoker on November 18, 2012, 02:51:58 AM
What internal temperature are you taking your poultry to, and where are you measuring the temperature?
On whole chicken I try to go 160 on breast. We do legs a lot and 160 makes them to chewy for my taste. Leg racks on weber gas grill.
From reading the posts here I should go for 160 on the turkey in the breast and then let it rest.
I am going to start my bird In about an hour. Will try the some bacon. I also have some Jan's rub I will use. I did not brine last night given Zueth's advise. I will read the label more closely on the birds.
Thanks
The best way is to separate the white and dark meat. White meat I take to around 155°F. For legs, if you don't go to 165°F, they will be a little tough, and if not taken to that temperature, many people will detech a metallic taste in the meat.
Illinois Hokie;
I would practice the bacon wrap on a small whole chicken, just to see how it turns out. You don't want something like that to fail, and not have a backup plan.