Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

First time bone in Turkey breast

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    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, Click image for larger version

Name:	DSC_0098[1].JPG
Views:	58
Size:	210.9 KB
ID:	121295

    #2
    I'm not very good at carving turkey Click image for larger version

Name:	DSC_0100[1].JPG
Views:	50
Size:	284.4 KB
ID:	121298

    Comment


      #3
      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.

      Comment


      • DWCowles
        DWCowles commented
        Editing a comment
        Huskee the rub had no salt in it and I think the butter did make it juicy. The salt taste wasn't overpowering at all but a little stout for my taste buds.

      #4
      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 me Looks dang good regardless though, what did you rub it with?

      Comment


      • Huskee
        Huskee commented
        Editing a comment
        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.

      • DWCowles
        DWCowles commented
        Editing a comment
        That's what I think to Huskee I have two more turkey breasts to do in two weeks (got to go back to work today).

      #5
      I use olive oil with a salty rub on the skin. I then put a herb rub under the skin. I also inject with turkey broth. I let it sit in the fridge uncovered overnight. So I guess I do a dry brine.

      Comment


        #6
        Did my first today as a warm up for Thanksgiving. Did a 10lb bone in breast. Followed MH's Ultimate Turkey Recipe to a "T" and it was scrumdiddlyishus!!!

        Click image for larger version

Name:	image_14524.jpeg
Views:	58
Size:	111.5 KB
ID:	121787
        Last edited by Polak; November 16, 2015, 07:32 AM.

        Comment


        • fzxdoc
          fzxdoc commented
          Editing a comment
          Very pretty, Polak !

          Kathryn

        • Polak
          Polak commented
          Editing a comment
          Thanks Kathryn, it didn't stay that way long. I really need to work on my carving technique.

        #7
        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)

        Comment


        • Huskee
          Huskee commented
          Editing a comment
          It was 1C salt and an overnight brine combined. I use 1 C table salt for 2-3hrs on chicken, and 1 hr on chicken pieces or chops...no need to go overnight or yeah it will be too salty.

        #8
        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

        Comment

        Announcement

        Collapse
        No announcement yet.
        Working...
        X
        false
        0
        Guest
        500
        ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
        false
        false
        {"count":0,"link":"/forum/announcements/","debug":""}
        Yes
        Rubs Promo

        Spotlight

        These are not ads or paid placements. These are some of our favorite tools and toys.

        These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

        Use Our Links To Help Keep Us Alive

        A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


        Groundbreaking Hybrid Thermometer!

        Thermapen One Instant Read Thermometer

        The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

        Click here to read our comprehensive Platinum Medal review

         

        Comprehensive Temperature Magnet With 80+ Important Temps

        Amazingribs.com temperature magnet
        Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

        Click here to order.


        Fireboard: The Ultimate Top Of The Line BBQ Thermometer

        Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

        With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
        Click here to read our detailed†review


        The Good-One Is A Superb Grill And A Superb Smoker All In One


        The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

        Click here to read our†complete review


        Is This Superb Charcoal Grill A Kamado Killer?


        The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

        Click here to read our detailed review of the PK 360

        Click here to order directly and get an exclusive AmazingRibs.com deal


        Grilla Pellet Smoker proves good things come in small packages

        We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
        Click here for our review on this unique smoker


        The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

        kamado grill
        Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

        Click here for our article on this exciting cooker