Turkey Enhancements

forgiven · 10-26-2011, 07:40 AM

My mom gave me a turkey breast and a whole turkey to store in my freezer for her, now she wants me to smoke them. The breast is enhanced with 13% solution and the whole turkey is enhanced with 8% solution. Should I still brine these or just rub and throw on the drum?

Thanks, Craig

Johnny_Crunch · 10-26-2011, 07:50 AM

You can brine it but just cut back on the salt. The solution will have plenty of salt already in it.

Camille Eonich · 10-26-2011, 09:55 AM

I did a turkey breast to take for sammich meat on our vacation and it too was enhanced. I did a roast too so while the roast was smoking a loosened up the skin on the turkey breast until I could get spices on every part of it. I mixed some salt, pepper, thyme and sage together and rubbed that all under the skin. Then I pulled the skin back down to the edges and put a few toothpicks in it to hold it.

When the roast came off and the egg got steady at 325 I put the bird on the grill and rubbed Duke's mayonnaise all over the skin then closed the lid and let it cook. It came out a beautiful golden brown with crispy skin and when I brought it inside it made the whole house smell like Thanksgiving. The meat was very moist throughout. I have pictures somewhere that I'll try to find and post.

Camille Eonich · 10-27-2011, 02:15 PM

Finally found the pictures.

10-26-2011, 07:40 AM	#1
forgiven Is lookin for wood to cook with. Join Date: 08-16-11 Location: St. Johns, MI	Turkey Enhancements My mom gave me a turkey breast and a whole turkey to store in my freezer for her, now she wants me to smoke them. The breast is enhanced with 13% solution and the whole turkey is enhanced with 8% solution. Should I still brine these or just rub and throw on the drum? Thanks, Craig __________________ UDS - Commit to the Lord whatever you do and your plans will succeed. Proverbs 16:3

10-26-2011, 07:50 AM	#2
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX	You can brine it but just cut back on the salt. The solution will have plenty of salt already in it. __________________ J Crunch

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10-26-2011, 09:55 AM	#3
Camille Eonich Full Fledged Farker Join Date: 08-07-08 Location: Granite Quarry, NC	I did a turkey breast to take for sammich meat on our vacation and it too was enhanced. I did a roast too so while the roast was smoking a loosened up the skin on the turkey breast until I could get spices on every part of it. I mixed some salt, pepper, thyme and sage together and rubbed that all under the skin. Then I pulled the skin back down to the edges and put a few toothpicks in it to hold it. When the roast came off and the egg got steady at 325 I put the bird on the grill and rubbed Duke's mayonnaise all over the skin then closed the lid and let it cook. It came out a beautiful golden brown with crispy skin and when I brought it inside it made the whole house smell like Thanksgiving. The meat was very moist throughout. I have pictures somewhere that I'll try to find and post.