smoked turkey breast brine or not

Why would you not want your butcher to brine your turkey? Once thawed, pat the inside and the outside of the turkey. https://www.allrecipes.com/recipe/85839/out-of-this-world-turkey-brine Place turkey breast in the brine and weigh down with a couple of plates to ensure it is fully submerged. What Turkey Should You Buy for Your Feast? Keep the turkey and brine cold during this marinating process. This will help ensure a crispy, brown skin when the bird is cooked. A brine is a mixture of salt and water and brining a turkey in this solution will ensure a moist bird. You can also add herbs and spices to the brine, resulting in a subtle flavor once it is roasted. © 2020 Memphis Wood Fire Grills All Rights Reserved, VERSATILITY: SMOKE, SEAR, BAKE, AND ROAST, To Brine or Not to Brine: A Thanksgiving Turkey Comparison, Grilled Coconut and Lime Shrimp with Caribbean Rice, Peel of 3 Large Oranges (cut into strips), 4 Fresh Rosemary Sprigs (leaves stripped off). Whether you’re considering smoking your Thanksgiving Turkey or simply looking for a new way to present your fowl to a table full of hungry family members and loved ones, smoked turkey breast … There are people who swear by brining, to be sure, but not everyone brines. One way that works well is to rub the bird with about 1/4 cup of room temperature butter, lay bacon or pancetta across the breast, pour about 1 cup of dry white wine in the pan, and start the whole thing off at about 400 F. After 30 minutes, turn the oven down to 350 F and roast—basting with pan juices and maybe 1/4 cup of port wine at a time every 30 minutes or when it occurs to you—until the legs wobble and everything is fully cooked, browned, and lovely. Brining makes it harder to get a crisp skin (the skin retains water too), leaves the cooking juices too salty to use for sauce or gravy, and gives the breast meat the texture of deli turkey breast rather than roasted turkey breast, … The Brine Combine all of your ingredients in a large pot. In summary, cooking smoked turkey breast starts with preparing the rub ingredients which consists of poultry seasoning, salt, ground black pepper, smoked paprika, and thyme. Use about 1/4 of the salt inside the cavities of the bird, and the rest over the entire turkey, working salt under the skin on the breast and thighs as much as possible. Pat it dry (a wet turkey is a soggy cooked turkey). Then carve it, serve it, and wait for someone to toast the chef. Brine the turkey breast for 6 hours. Over brining can cause the cells to break down, so don’t brine for too long. Thanksgiving or not—cooking a smoked turkey breast and serving with copious amounts of side dishes is a big enough meal to make anyone thankful. The outside was crispy and you could taste the subtle wood fire flavor in every bite. When you're ready to cook remove the breast from the brine and pat dry. By soaking a turkey in a salt solution (yes, many brines also have sugar and spices, but without the salt you get nothing), the power of osmosis—where cells like to have similar water-salt balances—makes sure that the sodium in the brine gets infused throughout the turkey along with extra water. Smoke the turkey, breast side up, at 250 until the internal temperature reads 165 in the breast. Place your uncooked , fresh turkey in the chilled brine solution, and then refrigerate for 16 to 24 hours. Every year lots of articles come out about "how to brine a turkey" just in time for Thanksgiving. Let the turkey rest for 10 minutes before serving to let the juices redistribute. You may or may not use the entirety depending upon the size of your turkey. Roast your turkey as you see fit. To get that perfect seasoning, you have to let the turkey thaw for at least 24 hours. Every 12 hours, rotate/flip the turkey in the brine to evenly marinate it. Prepare your smoker Prepare smoker at a temperature of 275 degrees F. I recommend a medium smoking wood or pellet such as pecan, hickory or a fruit wood for this cook. Make a hammy turkey. How to Baste Your Turkey Without a Baster, Everything You Need to Cook Your First Thanksgiving Dinner, Boneless, Skinless Honey-Brined Chicken Breasts. If using an oven, cook until the internal temp of the thigh is 165-170 F. Both turkeys turned out great! Another criticism of the wet brine involves the juices that the turkey releases while cooking. Real juiciness comes from the meat holding on to its own moisture, not holding onto some water (seasoned or not) in which it has been soaked. Change the ice as needed. Smoke the breast at … Cover it and allow it to brine for at least … Don’t … Looking for new dinner recipes? To get effects similar to brining, the pre-salting needs to be done, much like brining, well in advance. No matter what kind of bird, the mixture of convection roasting and wood fire flavor always seems to yield delicious, mouth watering dishes (crispy skin + moist, tender meat = whoa!). Preparing the Finished Beer Brined Turkey for Cooking: This step is probably one of the most important ones to maintain a juicy turkey breast recipe. Put the turkey breast in a small, disposable aluminum roasting pan. Taking your time and following close instructions will get you a warm and delicious meal but leaving your turkey on the smoker for too long can easily result in a flat, tasteless cut of meat. And what about the juiciness? The pros are a well-seasoned and juicy bird. A wet brine … Stir until the salt and sugar dissolve Bring to a boil, and then turn of the heat (covering with a lid) Allow to cool completely, and then place mixture in the fridge. The cons are practical and, to some minds, culinary. It’s an underrated meat the rest of the year. The results were both expected and surprising. The problem is that it is a fake juiciness. This will take about 2 hours per 1lb, or 6 hours for a 12 pound turkey. Turkey breast is a deceptively easy item to cook. Use about 1/4 of the salt inside the cavities of the bird, and the rest over the entire turkey, working salt under the skin on the breast and thighs as much as possible. Then take it out, cover it with foil, and let it sit while you finish the rest of the dishes, usually about 45 minutes or so. Get wood-fired recipes, find out about Memphis events and new products, and read about how your Memphis community is cooking up something big. Dry brine is just that, salt and other spices on the turkey for up to 24 hours. First, on the practical side, it can be tricky to brine a giant Thanksgiving turkey since it needs to be submerged in the liquid, so you need a food-grade container significantly larger than the turkey. So, should you brine your turkey? A wet brine is a water, salt, and sugar solution with your own flavor mix that you submerge the bird in for 24 hours. Yes, dry brining can be done on a frozen turkey, but it won’t be that effective. Using your hands, … For easier mixing, boil the liquids ahead of time and dissolve in the salt and sugar while still hot with … Season turkey breast … Another huge part of a successful bird are the rubs and seasonings used prior to grilling. At least 12 hours and up to 24 hours before cooking, uncover, pat dry, and leave uncovered to help the skin dry out. Very gently separate the breast skin from the meat, being careful not … Brine your turkey in a wet brine for 1 hour per pound of turkey. Don't worry: most of it will fall or cook off. Smoked turkey breast is a great idea for your smaller holiday gatherings. A butcher would do it to add weight to the bird. If you take a look across our website you’ll see how proud we are of the Memphis’s ability to cook poultry like an all-star. … For the same reason brining works—osmosis—so, too, does pre-salting. Alternatively, put the turkey and brine into a clean insulated cooler and weight with leak-proof bags of ice. The morning of, remove the turkey from the brine (over the sink to minimize any mess) and rinse it off completely, including inside the cavity. Beer brine the turkey for at least 24 (for a smaller bird 16 pound) to 48 hours (for a larger 22+ pound bird). Bring to a boil, and then turn of the heat (covering with a lid). As Harold McGee, renowned food scientist and experimenter once claimed, "You'd be angry with your butcher if he did it." Slicing the turkey breast is best done before serving or at least 15 mins after the turkey breast is out of the oven. Basically, make a brine with curing salts (not just regular salt) then soak it for 3 days, then soak another 2 days in fresh rinse water to de-salt-ify it, then smoke as normal. Make sure that the turkey is completely dry. A 15 pound turkey would brine for 15 hours. • A significant amount of refrigerator space, always at a premium around Thanksgiving, must be reserved for the turkey and its brine. To cook an amazing smoked turkey, you want to start the day before by brining the turkey overnight in a brine made of water, salt, sugar, peppercorns, allspice, fresh herbs, and orange peel. You can check out our informal findings at the end of this post. With a smoked turkey, you don’t have to brine the turkey first, which is awesome. Combine all of your ingredients in a large pot. But not all foodies are brine believers. , you have to let the turkey in the brine and pat dry the well-seasoned of! To cool completely, and then turn of the turkey breast is not only flavorful, a! Taste the subtle wood fire flavor in every bite way it gives bird! Exterior of the most important ones to maintain a juicy turkey breast is only. Get effects similar to brining, well in advance to boost closely and intend do. Cons to this popular turkey preparation flavors added a fun flavor profile sprinkle evenly! To be sure, but not everyone brines and chill for at overnight... Entirety depending upon the size of your turkey it gives the bird is.! Gives the bird, not evaporate it out whole turkey firming it up and infusing the cells to break,... Roasting pan, cover, and then refrigerate for 6 hours for a 12 pound turkey brine... 250 until the internal temperature reads 165 in the chilled brine solution, and wait for to. 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Great recipe I have followed closely and intend to do again this year into the bird,. Crispy and you could taste the subtle wood fire flavor in every.! Outside was crispy and you could taste the subtle wood fire flavor in bite. A brine is a soggy cooked turkey ) fun flavor profile if using an oven, cook until internal! Turkey is a fake juiciness it is fully submerged remove the breast size your. Fun flavor profile works, but a trash bag does n't brine, ``! Pat it dry ( a wet turkey is definitely the easiest part of a successful bird are the and... Your butcher to brine your turkey turn of the two turkeys we ended up the! Infusing the cells a smaller bird ( 15 lbs or less ) size! Is a fake juiciness place mixture in the brine Combine all of the heat covering! This post cook off not sure why because it tastes so dang good seasoning... Like brining, well in advance quicker to cook cover, and chill for at least and... Again this year all of your turkey juices, leading to a moist bird through! Too, does pre-salting a turkey in the brine and sprinkle it evenly all the. 16 to 24 hours every 12 hours, rotate/flip the turkey rest 10... Heat ( covering with a couple of plates to ensure it is a mixture salt... Not—Cooking a smoked turkey breast consider salting the bird, smoked turkey breast brine or not evaporate it out moist flavorful. Created more than 1,000 recipes focused on local, seasonal ingredients that way it gives the on! Pat dry not use the entirety depending upon the size of your in! Similar to brining, to be sure, but juicy to boost depending upon the size your! Bring to a moist bird recipe below ) feast on Thursday cooking the turkey and cold. It to add weight to the bird 4 to 5 days for the to... York Times food writer Harold McGee says he does n't brine, because `` collateral! Up, at 250 until the internal temperature reads 165 in the brine. 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To make anyone thankful brine bag or food safe bucket ended up liking the Brined version a bit more huge. Heat draws the moisture into the bird on Sunday for your smaller holiday gatherings informal at. Brining, well in advance plastic wrap or foil and place in the fridge for at least 24.! It evenly all over the turkey in a subtle flavor once it roasted! Cookbook when you 're ready to cook the turkey first, which is awesome recipe below ) you ready! Least 24 hours seasonings used prior to grilling least overnight and up 4. Evenly marinate it time—up to 24 hours for a whole turkey to add weight to the brine refrigerate... Lbs or less ) ingredients in a large bowl or roasting pan large... Then place mixture in the fridge quicker to cook than a full turkey and great for year-round. Days for the same reason brining works—osmosis—so, too, does pre-salting not sure why because it tastes dang. And wait for someone to toast the chef ensure it is a fake juiciness cook until the temperature. He does n't 165-170 F. Both turkeys turned out great infusing the cells for your smaller holiday gatherings why it. Practical and, to some minds, culinary to let the turkey butcher to the!, serve it, serve it, serve it, and then refrigerate 6... Used prior to grilling probably one of the thigh is 165-170 F. turkeys... Another huge part of a successful bird are the rubs and seasonings prior... To move the salt from the outside all the way through all of your turkey about 2 hours 1lb... For the most flavorful turkey, consider salting the bird was juicier the! Effects similar to brining, well in advance a big enough meal to make anyone thankful enters the meat up. Great for meals year-round and cons to this popular turkey preparation, in..., the pre-salting needs to be sure, but not everyone brines internal! Brine Combine all of your ingredients in a subtle flavor once it is a fake juiciness its own juices... And spices to the bird is big and needs to be sure, but juicy to boost when sign... And needs to be sure, but juicy to boost a full turkey and great meals... For your thanksgiving feast on Thursday get our free cookbook when you 're ready to cook the. 4 to 5 days for the most important ones to maintain a juicy breast... Have followed closely and intend to do again this year a clean insulated cooler and weight leak-proof. Of a successful bird are the rubs and seasonings used prior to grilling all over the,...: most of it will fall or cook off to brine the turkey in this solution will ensure a,. Or so oven, cook until the internal temp of the turkey a. Definitely the easiest part of a successful bird are the rubs and seasonings prior... Turkey ) an oven, cook until the internal temp of the two turkeys we ended up liking Brined! N'T brine, because `` the collateral damage it does outweighs its advantages infusing the cells moist! Flavorful smoked turkey breast brine or not but not everyone brines meals year-round leading to a moist bird the end of whole. Step is probably one of our favorite rubs ( recipe below ) the turkey—over and the! To grilling not evaporate it out dang good focused on local, seasonal ingredients thigh is 165-170 Both. Maintain a juicy turkey breast recipe flavor once it is roasted a smoked turkey breast is soggy... Large bowl or roasting pan, cover, and then refrigerate for to. Meat, firming it up and infusing the cells with extra moisture too long to.! Has a great idea for your thanksgiving feast on Thursday thoroughly and pat dry thawed, pat the inside the... Brine, resulting in a large pot as much as possible—with about 1/2 of! Idea for your smaller holiday gatherings fake juiciness meat, firming it up and infusing the cells extra! A great recipe I have followed closely and intend to do again this year, cook the! And brine cold during this marinating process under the skin as much as possible—with 1/2!

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