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Old 12-19-2012, 10:17 PM   #1
sincitydisciple01
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Default Sorry, but another turkey question.

I've been tasked with smoking two 8 lb bone in turkey breasts for the annual holiday family feast. One question.... If my birds are "treated with a 3% natural solution for tenderness and juiciness" do I even need to bother with a brine? Thanks and have a GREAT holiday!
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Old 12-19-2012, 10:27 PM   #2
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I would brine but not add too much salt...
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Old 12-20-2012, 12:14 AM   #3
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Skip the brine and inject the birds.
https://www.youtube.com/watch?v=DP0Wz-K3tso
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Old 12-20-2012, 06:11 AM   #4
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I normally sigh when someone brings me a pre-brined bird because I don't get to be creative with brine mixes, I just inject with a rosemary garlic butter and smoke it up. Saves me some work but people sometimes have a tough time finding a natural bird around here. Still tastes great but I don't want to turn a turkey into a salt lick.
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Old 12-20-2012, 07:29 AM   #5
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Great tip from Dr. BBQ on using plastic wrap!
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Old 12-21-2012, 11:40 AM   #6
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Everybody loves bacon!ImageUploadedByTapatalk1356111602.767383.jpg
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Old 12-21-2012, 03:44 PM   #7
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I brine any poultry that is at or below 8% and can really tell the difference in flavor and moistness. Publix poultry is normally like that.
If I get "stuck" with a higher level of factory prep (normally by a relative)--I just cook it.
Comes out fine but just not with my flavors (if any).

I am not sure, but I think the processors are required to declare "some" level of "retained moisture" and I see some many that say "less than 3%. Don't think that is an issue at all, at least for me.

It is all----Good Eats!!

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Old 12-21-2012, 05:37 PM   #8
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A key difference is if it's just retained water from the chilling process, or "enhanced" with a solution.
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Old 12-21-2012, 11:27 PM   #9
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If you have the time you could soak them in water for a couple of days, changing the water twice a day to draw out the solution.
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Old 12-21-2012, 11:33 PM   #10
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Quote:
Originally Posted by yakdung View Post
Skip the brine and inject the birds.
https://www.youtube.com/watch?v=DP0Wz-K3tso
+1 I never brine a turkey but I do inject.
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Old 12-24-2012, 06:57 AM   #11
sincitydisciple01
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I skipped the brine this time around. I have a feeling these may have turned out a touch dry, but won't be reheating and slicing these bad boys up until Christmas Day. ImageUploadedByTapatalk1356353818.196613.jpg
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