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brine or not to brine

edited 4:42PM in EggHead Forum
cooking first turkey breast on friday, and need some info. How important is it to brine, and any other helpful hints.

Comments

  • TRexTRex Posts: 2,714
    terry,[p]Tim M's website has some good tips on turkey breast. I've only done one, and didn't care for it all that much. It was juicier than oven-cooked, but still drier than I would like. It made good sandwiches though when sliced thin.[p]I did brine the breast for 24 hours, but I still would have liked it juicer. Others have probably had more success.[p]Check out Tim's website - I guess that's my best advice for now, until others chime in.[p]TRex
    [ul][li]Tim's website[/ul]
  • BordelloBordello Posts: 5,926
    TRex,
    Maybe try another, ask more questions. I did a brined breast and took some to my neighbors and they could not believe how juicy it was. Maybe remove it sooner, depending on temp.[p]My neighbors can't wait for me to bring the chicken or turkey.[p]Regards,
    New Bob

  • nikkignikkig Posts: 514
    terry,
    I don't brine and have never had a problem with juiciness. Pecan or hickory os our wood of choice for turkey.[p]~nikki

  • MarvinMarvin Posts: 515
    terry,
    Just to add to your confusion: we almost always brine. It adds flavor AND moisture. This is followed by a a rub overnight and then roasted indirect in the egg with a fruitwood at 350 until the internal temp is 165. Good luck with your decisison, or better yet, do one each way and then let us know.

  • stikestike Posts: 15,597
    terry,
    one of the best and most simple cooks i have done on the BGE was turkey breast.[p]i would suggest NOT brining, simply because it is incredibly moist and flavorful without it. and if you ever decide to try brining, you'll have a comparison.[p]160 in the breast and i cannot imagine a way it could have had more moisture or flavor added. brining seems superfluous, but just my ten cents (inflation)

    ed egli avea del cul fatto trombetta -Dante
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