Turkey Breast ~ Brine/No Brine Results

thirdeye

Following up on the thread from a couple of days ago...

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=521746&catid=1

...I've decided that the non-brined one I did was not quite as moist as my brined ones. As you may or not recall, the Eggers that replied to an even earlier post were about 90% in favor of not brining. I did post a poll on two other forums. After two days, and 80 responses the percentage of folks that do brine is 55% - 60%.

Darnoc

That was a good post.So tonight I am going to do a reverse thingy. Going to cook at 275 till internal temp comes to 160 on a raised grid indirect.Then let it rest till the temperature comes down to 130 degrees then crank it up to 500 degrees and let it cook for another ten minutes to crisp it up a bit.I will put it in a brine for a couple of hours then rub with evoo and layer basil over the bird with some salt and pepper.Let you know how it turns out.

thirdeye

My brine times are 24 to 48 hours, for a good comparison you might try to get more bucket time if that's possible.

Did you ever see Julia Child or the Iron Chef's whip out a blowtorch for browning or melting cheese? With some control, it does work on skin.

Darnoc

Cheese yes in fact on burgers I do that a lot and get that cheese a little crispy and the flavor jumps right out at you.Learned that trick about twenty years ago when the excess cheese ran out on to the iron skillet with that dark brown and blackened look and rather than trash it I put it on the burger.That one of the best moves that I ever made.As for the turkey breast I was in the mood tonight for one and the cooking technique was fore most in my mind. I cook a lot of rib eyes at 275 till they hit around 115 degrees and then blast them and they turn out good.I am keeping my fingers crossed with the 130 degree cool down mark before it goes back on at a high temp. Just OT don't you love those "fresh" breast at the super market and when you get home the neck and giblets are still frozen inside ?

thirdeye

I love the way companies lobby for little changes in definations to confuse most consumers.....here is a good, but long write up from USDA. Fresh means never having been below 26°F.


http://www.fsis.usda.gov/fact_Sheets/Poultry_Label_Says_Fresh/index.asp

Cecil

Silly question possibly. Is MAPP OK to blacken or is this a non-food safe deal?

Walt

Lawn Ranger

As the Katy Perry song says "I brined a bird and I liked it".
LR

tach18k

Do the breast at 250 till it gets to 160, dont do a sear on the end, that may have led to your dry turkey. That alone will raise as much as 10 degrees, if you feel the need , do it at 150 breast temp. Rest about 15-20 minutes