Turkey breast

[OU812]

Brined a whole turkey breast, rinsed then in the fridge over night to dry the skin and let the flavors get to know each other, in the morn we got this.



Rubbed down with some canola oil, no rub, it was in the brine.  ;D



In the basket to sit wile the smoker warms up to 250 F.



Ready for 3 hr Apple.



After the smoke ready for TBE that has been warmed up and on stand by.



45 min in TBE pulled when the IT hit 160 F and then 20 min rest under a foil tent.



Dinner time!



So very moist and soooooo tender.

[DTAggie]

Nice loking breast you have Curt.  Care to share the brine?

[ghost9mm]

Darn Curt...that is one good lookin turkey breast, and I guess there will be some leftovers for lunch...?

[wyoduke]

NICE ;)

[OU812]

Darn Curt...that is one good lookin turkey breast, and I guess there will be some leftovers for lunch...?

You betcha.  ;D

[smoker pete]

That's what I'm talking about ... Great looking gobbler Curt.  Looks delicious!!!

[muebe]

Fatastic! TBE and Bradley...what a combination ;D

[jiggerjams]

You sure do treat Taz well Curt. Looks picture perfect!

[OU812]

You sure do treat Taz well Curt. Looks picture perfect!

Thats daddys plate from when the kids were growing up.  ;D

[OU812]

Nice loking breast you have Curt.  Care to share the brine?

Hey David.

The brine recipe is at home, will post tonight.

I brine a bird that big for 12 hr. Rinse with cold running water then place on a chicken beer can holder upper and put a drip pan under then place in the fridge for 12 hr uncovered.

The time in the fridge will dry the skin and allow the salt and spices in the brine to equalise, better flavor.

The key to brining is to infuse flavor in to the meat, it does it by osmosis, the salt brings the water in the meat out and replaces that water with the brine flavor.

Birned poultry also cooks slightly faster and helps it stay moist.

The rack thingy around the breast is the basket for The Big Easy.

The breast is not touching the basket at all, the chicken beer can holder upper is whats holding the breast up.

I dont put a beer can in it, thats for me.

I also have a turkey beer can holder upper when I do a whole turkey but the chicken one works better with just the breast.

[DTAggie]

I have no TBE.  You suggest an oven after the Bradley or keep in the Bradley to finish?

[OU812]

This is the brine I used one this here breast.

1 gallon distilled water (my well water is high on iron)
1 cup Morton Kosher salt
3/4 cup soy sauce (I like Kikkoman)
1/2 cup sugar (I use pure cane organic sugar)
1/2 cup packed brown sugar
1/2 cup Honey (I use home grown)
1/2 cup apple cider vinegar
1 Tbl granulated garlic (I use Penzeys for all my spices)
2 Tbl + 1 tsp Mortons Tenderquick
1 tsp ground allspice

Mix all the ingredients but the Honey and TQ in a pot and heat to a boil stirring constantly, remove from heat and allow to cool below 140 F (I let sit till room temp) then mix in the Honey and TQ and place in the fridge over night.

In the morning stir up the brine and submerge the turkey and hold down with a heavy plate, 12 hr later rinse and allow to dry in the fridge over a drip pan uncovered 12 hr.

Now its time to smoke.

[OU812]

I have no TBE.  You suggest an oven after the Bradley or keep in the Bradley to finish?

I would finish in the oven, just like a Christmas turkey, no silly bag, and pull when the IT hits 160 F.

[jiggerjams]

Curt that brine sounds rockin!! I want to try that process too. I have been only pulling from the brine a couple hours before. 

[OU812]

Curt that brine sounds rockin!! I want to try that process too. I have been only pulling from the brine a couple hours before. 

Go for it my friend.