Turkey Breast-- brine or not

Rolling Egg

I was wondering what type of brine to use to marinate a bone in breast. Or if I should brine at all. Just want a good smoked breast without drying it out. Read some previous threads about temp @ 300 to 350 and pulling it of at internal 140? And then maybe shutting off vents until it hits 160? Is this right? Also heard some guy say he preffered Montreal steak seasoning for spice? Any recipes or advice would help.

lowercasebill

i brine with rosemary or poultry seasoning

325° pull about 155 and let rest

i do not worry about crispy skin as i am slicing for lunch meat so i usually put it over a pan of water

Grandpas Grub

On the egg I have only done whole turkeys, but I don't brine.

I follow mad max's recipe with the exception some times I cook stuffing in the bird.

I have never had dry brest meat unless I over cooked. Then it wasn't all that dry and for sandwich it hjas been great.

GG

NibbleMeThis

I definitely like to brine, if not for a more forgiving piece of meat, then at least for flavor.

Here's a few of my favorites:


Applewood Smoked Turkey Breast (pictured)

Poultry Brine

Hickory Smoked Bourbon Turkey (A Southern Living recipe that we've made twice with good results. Should work with just a breast too.)

thirdeye

By all means try brining. I can't remember the last one I cooked without brining. I also like the Canadian (Montreal) steak seasoning on mine. On my site (link is below) I have a page showing some fancy prep work on a breast, you might want to check it out. Also look at my flavor brine page. For "true" smoking I use the #2 brine with the Tenderquick added, for roasting, which is what most folks do on the Egg, you can omit it. Resting (equalizing) following brining is real important, so try not to miss that step.

civil eggineer

I haven't cooked a turkey yet on my egg but have brined them in the oven. I don't think there is any doubt that brining creates a more juicy bird. I have only used a salt water brine in the past and usually soak for 2 hours or so.