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Brining Turkey Breast

Unknown
Unknown
edited November -0001 in EggHead Forum
Hello, Just got my first egg a few weeks ago, and want to do a few Turkey Breasts for T'Giving. Since the Egg does such a great job of holding moisture in its food, is brining overkill? Just want to makes sure that it does not come out to moist(Mushy). Any help would be great.
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Comments

  • RRP
    RRP Posts: 26,455
    MD_Egger,
    to each his own but I still prefer the subtle taste that brining does bring to a somewhat otherwise bland meat. Last night I began the brining of a 7.84 pound breast.
    Re-gasketing the USA one yard at a time 
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  • Wardster
    Wardster Posts: 1,006
    RRP,
    Agreed. It can do no harm, IMO.
    Apollo Beach, FL
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  • RRP
    RRP Posts: 26,455
    sorry I cut that short as the puppy had just peed on the carpet so I had to go - what I was going to say was that last night I started the brining of a 7.8 pound Honeysuckle breast inspite of it being an injected breast at that! Even if you don't go to the hassle of brining you'll find that the BGE is kind to that piece of meat and you'll enjoy it!
    Re-gasketing the USA one yard at a time 
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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
    MD_Egger,
    I don't think you need to brine for moisture purposes but you might still want to try the flavor aspect of it. Brining does 2 things: 1) It helps the meat retain more moisture, and 2) It can introduce flavorings into the meat.[p]TNW
    The Naked Whiz
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  • Darnoc
    Darnoc Posts: 2,661
    MD_Egger,
    If you have a Buterball product or a kosher turkey breast there is no need to brine.The manafacture has already done it for you.
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  • Dixieland Delights
    Dixieland Delights Posts: 59
    MD_Egger,[p]As the others have said...depends on the cut. The best venison I can make besides the already mentioned bacon wrapped tenderloin is Mustard Fried Venison! Take those steaks and beat them senseless. Marinate in yellow mustard with some hotsauce for as long as you can. Dredge in flour, salt, pepper and garlic and let stand for a few minutes. Re dredge and shake off excess. I fry it in a commercial fryer @ 375 for about 4 to 5 minutes...(let it float and give it another minute). Serve like you would with the country fried steak method. Sorry it doesn't use the egg but make some corn bread in it if you want to show off!
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  • Dixieland Delights
    Dixieland Delights Posts: 59
    Dixieland Delights,

    Oops belonged one more down!!

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  • RRP
    RRP Posts: 26,455
    Bill - Sorry, Sir, but I gotta call you on that one! Whether it be ButterBall, Honeysuckle or any other similiar bird or breast those are INJECTED with up to a 20% solution, but not BRINED. There is a world of difference including the fact that Butterball etc sold you "water" at a highly inflated price and laughed all the way to the bank about it! At least when I brine one of their products (and I admit I got screwed too) I'm introducing a favorite brine recipe into the rest of the meat cells vs. just mini-pockets of flavored water in some of the cells. BTW Happy Thanksgiving!

    Re-gasketing the USA one yard at a time 
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  • edwingerace
    edwingerace Posts: 2

    I have done 3 turkey breast and I must say the best way and ONLY way I do them is

    1-Brine them

    2- Salt and Pepper dust them and put them on the grill


    When mine are done and you put your thermometer in and it registers, the glory is when I pull it out. IT SHOOTS OUT WATER....moist stuff........

     

    I like oranges in my brine and honey.

     

    Good cooking. 

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