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Brine with Mortons Tender Quick

MR H
MR H Posts: 109
edited November -1 in EggHead Forum
I have used brines for years especialy with fish. This year I added Mortons Tender Quick for my turkey brine because of cooking at a lower temp. The 8.5 lb. turkey breast was wonderful.{except} I didn't take into consideration how fine a grain the tender quick is. Next time I will back off some of the Kosher salt and cut some brining time. The breast was in brine for 12 hrs and salt was tasted almost to the center of breast. Also I used too much apple wood for smoke. If you wanted smoked turkey it was a A+, but regular turkey a B+.
Moist and tender A+. Cooking time with Guru 5 hrs with grid at 250-275 degrees and dome running 300-310 degrees.Also I used Place-setter with drip pan.[p]I can't wait to roast another turkey and refine the smoking and brine[p]Cheers[p]MR H
Howard
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