Brining a Turkey breast? and cooking?

blakeas · December 2015

ok - I did a spatchcock turkey and brined it and it turned out amazing!

So I want to do the same thing here (flavor I mean). bought a butterball and a Cajun breast (both 5 to 6 lbs) from the store. Question is whats the best brine out there for them? and do I even brine the Cajun one? how long to brine?

I am having these for Christmas eve family party. Do I start to thaw now? cooking details on the LBGE anyone want to share

Thanks in advance! will definitely take pics this time

JethroVA · December 2015

Not sure that I understand your brine question as you said you brined a turkey successfully. Regarding the thaw time, the butterball website has great thawing instructions and timeframes.

CharleyR · December 2015

This Thanksgiving I did two 6 lb turkey breasts - 1 brined and one Cajun injected. When you say you have a Cajun breast, how did it get that way? I would assume it's been injected with seasoned butter, like I did to mine, or it's been brined with Cajun seasoning. Either way, you don't want to brine it.

Actually, I preferred the one I brined. In a 2 gallon Zip Lock bag I used 3 quarters gallon of water (12 cups), 1 cup sugar, 1 half cup salt and 1 cup rub ( I used same rub as I ultimately used on it after brining). I brined for 12 hours in the refrigerator before apply outside rub and then smoking it.

Both were tender and moist, but I preferred the brined one. Also, I stuffed the cavity of each breast with chopped apple, onion and roasting herbs. Good luck with yours.

itsmce · December 2015

The brine I use is something like this:

1/2 c. brown sugar, 1/4 c or so of salt, quart or so of vegetable stock, sage, thyme, pepper corns. heat vegetable stock, sugar, and salt to dissolve. Then cool either with ice or time spent on the counter. Add sage, thyme, pepper corns, and quarter and squeeze an orange in the pot. Add all of this to a big Ziploc bag along with the turkey breast. Brine in the fridge for 12-18 hours.

blakeas · December 2015

Sorry, the Cajun one was also a butterball. I am guessing that was already brined? I am also assuming butterball's are already brined but I am all for more brining!

haven't brined a turkey breast before and I was wondering if there was a shorter time period? should I also inject as well?

onedbguru · December 2015

If it is not already brined, I use just salt, then dry it off and use a southwest rub (don't have a specific recipe, it just has a bit of smoked paprika, a bit of cayenne, some chili powder and a few other spices... )

blakeas · December 2015

sorry - they are both 3 lbs - One is a butterball turkey roast it says and the other is a honeysuckle white Cajun recipe breast. I am guessing they are bone in? how do you tell?

blakeas · December 2015

how long and what setup do I use to cook both 3 lb breasts?

Ladeback69 · December 2015

I found this on my Egg dealers food blog on brining a turkey breast. Since it is so small you wouldn't have to brine it for very long.

1 bone-in turkey breast (6 to 8lb) Brine for 3-6 hours

Cold water- 1 gallon

Salt/Sugar- 1/2 cup

Keep the chicken cold while you brine it! It should be in the fridge or in a cooler, or at the very least in a tub of cold water. You can add ice to the water to make sure it stays cold.

Before the turkey goes in the smoker you will want to add some flavor to the bird. This is best done with a spice rub. I use Three Little Pig’s Touch of Cherry Rub or Championship rub on the Turkey after I rub it down with Olive Oil first.

With the smoker hot and the bird on the cooking grate, it is time to build up a good dose of smoke. Meat absorbs more smoke early on during the cooking process than it does later, so now is the time to get the smoke going.

Any wood (except maybe mesquite) is a good choice for your smoke. I like a mixture of hickory and cherry. This gives a strong smoke flavor from the hickory and a sweet flavor from the cherry wood. Of course, whatever you like is the way to go.

Look for the center of the breast and push the meat thermometer into it, but avoid getting it on the bone. Bone heats faster than meat and will give you a false reading. Next, check the thigh between the leg and the body. Now do the same thing on the other side. The lowest reading is the one you use. You are looking for a temperature between 165 (Breast) and 170 degrees F (Thighs).

This entry was posted in Happy Holiday Goodness on November 6, 2015.

Here is another one from Craig Jones Grill Mayor who I have taken cooking classes from and many conversations ab out food. This is a good artical.

http://www.thisiskc.com/2015/11/turkey-talk-grill-mayor-craig-jones-kansas-city/

blakeas · December 2015

so Indirect setup with drip pan at what temp? 300? pull at 155 and let it rest?

nolan8v · December 2015

I smoke my turkeys between 300 and 325 degrees indirect with drip pan to catch drippings for gravy. Once the internal temp in the breast reaches 155 degrees, I remove from smoker and place in covered pan to rest for about (at least) thirty minutes or until it is time to cut and serve.

Brining a Turkey breast? and cooking?

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