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Turket Breast Brine

Hey Egg Heads.... question, I am cooking a 7 lb "bone in" Turkey Breast on Thursday, of course on the Egg and I am thnking about brining the breast Wednesday eveing. Since I am new the brining process, does anyone have a simple, but fail proof brine recipe that could be shared??

Comments

  • GrillmagicGrillmagic Posts: 1,546
    edited November 2013

    I am also doing a 7 lb bone in Turkey Breast and will use my normal brine of;

    2 cups water

    6 Tablespoons salt

    6 Tablespoons light brown sugar

    1 Tablespoon garlic powder

    1 Tablespoon onion powder

    1 Tablespoon cracked black peppercorns

    then I add any left over ingredients I have around (half a onion, 1 apple, 2 stalks celery.

    Bring to a boil then cool with 3 to4 trays of ice cubes, I will then pour over a spatchedcocked turkey and add enough water to cover and brine with more ice over night, rinse well in the morning pat dry then EVOO and rub of choice then back in to the fridge to help dry the skin then cook indirect at 350 for 1 and a half hours or until 160 IT then let rest covered by foil for 30/45 minutes then carve.  

    Dimondale, Michigan XL BGE
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 17,461
    edited November 2013
    This one is good. I usually just leave all the herbs out and do 1 gallon of water, 1 cup of salt, half cup of sugar though. This is like a $10 brine if you go nuts on the fresh herbs so I usually skip it. It's really good though for a special occasion.



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  • I assume since you are only using 2 cups of water due to doing the spatchedcocked?? I plan on leaving mine hole (mainly for appearence.

  • GrillmagicGrillmagic Posts: 1,546

    I assume since you are only using 2 cups of water due to doing the spatchedcocked?? I plan on leaving mine hole (mainly for appearence.

    The 2 cups of boiling water are just to dissolve the salt, sugar and other spices, I then add enough cold water to cover the Turkey plus 3/4 trays of ice cubes.
    Dimondale, Michigan XL BGE
  • OK, that makes perfect sense... Thanks sir...
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