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First time bone in Turkey breast
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
First time bone in Turkey breast
I smoked a 8 lb. bone in Turkey breast today for the first time. I wet brine it overnight in 1 cup table salt and 1 cup of sugar mix in 1 gallon of water. I set the temp on the RecTec for 375F. so I can get a crispier skin but the skin didn't turn out to crispy because I think the problem was rubbing the skin with EVOO before applying the rub. I also inject it with unsalted butter. It took 2 1/2 hrs to cook and the final results was great even though the skin wasn't crispy. The meat was tender and moist but to me it was a little salty to taste but the the wife and grandkids didn't think so. What will I do different the next time? I won't use no oils on the skin prior to appying the rub and cutting the brine down to 1/2 cup table salt and 1/2 cup of sugar. Now I just need to learn how to carve the dang thing,Tags: None
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
-
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Administrator
- May 2014
- 17873
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
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Salted rub? Probably not I assume. I always wet brine less time than overnight, but halving the salinity is probably the same thing. Did the butter injection make the slices juicy? Never dunnit but will on my next one.
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Founding Member
- Jul 2014
- 357
- Warman, Saskatchewan Canada
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Curtis D
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Wet brining might have added more water to the skin maybe? I would leave it in the fridge uncovered for a good while like 12-24hrs uncovered to dry the skin some before cooking. It looks like you carved the breast lengthwise, try to take the breasts off the bone and cut it widthwise. Works for meLooks dang good regardless though, what did you rub it with?
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cdd I've had great luck getting crispy skin with wet brining. It affects it nada, in fact I wonder if it may actually help crisp it. I pat it dry very well after and cook it hotter, typically in the 350 range. I usually don't use any oil, DWCowles, my guess it was the oil. Oil may help crisp it if you're going to sear it over direct heat, but I'm doubtful it helps with an indirect convection cook.
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Charter Member
- Jul 2014
- 3745
- Dallas, Texas
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Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE
I think the 1 cup of table salt contributed to the extra saltiness. I normally use 1 cup of kosher salt, which equals to 1/2 cup table salt (roughly)
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I'm getting ready to smoke a few turkeys on the Lang and this will be my first go with turkey. I had planned on doing a brine but i notice "the ultimate smoked turkey" on this site does not use brine. What are your ideas on this? Also do you smoke turkey in upright position or on back, breast side up
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