Turkey breast without brining?

BluesnBBQ

Giant (DC area) has turkey breast on sale this week. I got one in my fridge that I'm planning to smoke this weekend. Almost every time I've smoked turkey, or a breast (even before I bought a BGE) I have brined. I'll probably brine this breast, but I'm wondering if anyone has any suggestions for other ways to do it without brining (just to try something different). I don't have an injector, so that's out. Any ideas for a good turkey maridane, or other ideas?

Jethro

BluesnBBQ,[p]I have had real good results just by applying some kosher salt, black pepper and olive oil. I don't even go through the effort to put it under the skin, just on the outside and in the cavity.[p]I am planning on doing one next weekend. I love turkey sandwiches and when the breast comes off the Egg it is one of my absolute favorite meals.[p]I am on the opposite of the fence from you, as I haven't tried brining yet. Like you I intend to, but just had the chance yet.[p]Regards,
Jethro

Nature Boy

BluesnBBQ,
If you are looking for something different, try this spice paste. I did it on a butterflied chicken and it was awesome. It has a mid-eastern flare to it, so it would go great with some naan bread and basmati rice! Or maybe some saffron rice and any bread. Thanks to Qfan for typing this in.[p]from Steven Raichlen's 'Sauces, Rubs and Marinades' book.[p]Berber Spice Paste[p]"The distinctive blend of aromatic and fiery, of pungent and hot makes it one
of the best seasonings I know of for meat, poultry, seafood and even
vegetables. It's piquant without being pushy and hot without being
unpleasant. Berber spice paste is very flavourful." - Steven Raichlen in
'Sauces, Rubs and Marinades"[p]- 2 teaspoons cracked black pepper
- 1 teaspoon coriander seeds
- 1 teaspoon cardomom seeds
- 1 teaspoon fenugreek seeds (optional)
- 1 piece, 1 inch, cinnamon stick
- 4 allspice berries
- 3 whole cloves
- 1 small onion, cut into 1" pieces
- 2 cloves garlic, coarsely chopped
- 1 piece, 1", fresh ginger, thinly sliced
- 1/3 cup of paprika
- 1 tablespoon coarse salt (kosher or sea)
- 1-2 teaspoons hot pepper flakes
- 1/2 cup olive oil
- 3 tablespoons fresh lemon juice[p]1. Heat a dry skillet over medium heat. Add the pepper, coriander, cardamom,
fenugreek (if using), cinnamon, allspice and cloves and toast, stirring
occasionally, until fragrant, about 3 minutes. Transfer the spices to a bowl
and cool. Grind to a powder in a spice mill.
2. Place the onion, garlic and ginger in a food processor and finely chop.
Add the toasted spices and remaining ingredients and process the mixture to
fine paste. Use right away or transfer to a jar, cover and refrigerate. The
spice paste will keep for several weeks. Makes 1 cup; enough for 3-4 lbs of
meat. Smear or spread the paste on chicken breasts, or under the skin of a
whole chicken, lamb chops, beef or pork tenderloin or steaks.[p]Not sure if it is what you are looking for, but I bet it is killer on a turkey breast.
Cheers!
NB

bbqbeth

BluesnBBQ,[p]Go with simple Mojo.......and Enjoy!!!