Sorry, but another turkey question.

sincitydisciple01 · 12-19-2012, 10:17 PM

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!

Tonybel · 12-19-2012, 10:27 PM

I would brine but not add too much salt...

yakdung · 12-20-2012, 12:14 AM

Skip the brine and inject the birds.
https://www.youtube.com/watch?v=DP0Wz-K3tso

GreenDrake · 12-20-2012, 06:11 AM

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.

Jaskew82 · 12-20-2012, 07:29 AM

Great tip from Dr. BBQ on using plastic wrap!

sincitydisciple01 · 12-21-2012, 11:40 AM

Everybody loves bacon!ImageUploadedByTapatalk1356111602.767383.jpg

The_Kapn · 12-21-2012, 03:44 PM

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!!

TIM

Southstar Jeff · 12-21-2012, 05:37 PM

A key difference is if it's just retained water from the chilling process, or "enhanced" with a solution.

rondini · 12-21-2012, 11:27 PM

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.

J'ville Grill · 12-21-2012, 11:33 PM

Quote:

Originally Posted by yakdung

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.

sincitydisciple01 · 12-24-2012, 06:57 AM

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

12-19-2012, 10:17 PM	#1
sincitydisciple01 On the road to being a farker Join Date: 01-18-08 Location: Prairie Village, KS Downloads: 0 Uploads: 0	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! __________________ UDS x 2 Pitmaster iQue 110 Vertical offset Bandera knockoff KCBS: 2010 CBJ: 2011 Damn near impossible to lose bright green superfast Thermapen On Twitter @BigIronBBQ

12-19-2012, 10:27 PM	#2
Tonybel Full Fledged Farker Join Date: 02-29-12 Location: Southern California Downloads: 0 Uploads: 0	I would brine but not add too much salt... __________________ WSM 18.5 , Weber one touch Gold 22.5, Charbroil Gas Grill, Blue Performer , Smokey Joe

12-20-2012, 06:11 AM	#4
GreenDrake is one Smokin' Farker Join Date: 06-21-10 Location: Hayden, Idaho Downloads: 0 Uploads: 0	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. __________________ PNWBA - Hayden, Idaho http://www.facebook.com/BC2BBQ

12-20-2012, 07:29 AM	#5
Jaskew82 is One Chatty Farker Join Date: 06-20-11 Location: Airmont, NY Downloads: 0 Uploads: 0	Great tip from Dr. BBQ on using plastic wrap! __________________ Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired

12-21-2012, 11:40 AM	#6
sincitydisciple01 On the road to being a farker Join Date: 01-18-08 Location: Prairie Village, KS Downloads: 0 Uploads: 0	Everybody loves bacon!ImageUploadedByTapatalk1356111602.767383.jpg __________________ UDS x 2 Pitmaster iQue 110 Vertical offset Bandera knockoff KCBS: 2010 CBJ: 2011 Damn near impossible to lose bright green superfast Thermapen On Twitter @BigIronBBQ

12-20-2012, 12:14 AM	#3
yakdung is one Smokin' Farker Join Date: 04-12-10 Location: Houston, Texas Downloads: 0 Uploads: 0	Skip the brine and inject the birds. https://www.youtube.com/watch?v=DP0Wz-K3tso

12-21-2012, 03:44 PM	#7
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	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!! TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

12-21-2012, 05:37 PM	#8
Southstar Jeff On the road to being a farker Join Date: 04-01-12 Location: Marietta, GA Downloads: 0 Uploads: 0	A key difference is if it's just retained water from the chilling process, or "enhanced" with a solution. __________________ Stump's Prince Oklahoma Joe's Chuckwagon LBGE SBGE SS Performer Jumbo Joe Smokey Joe Silver Stoker wifi Stealthy super fast grey thermapen Vacmaster vp112

12-21-2012, 11:27 PM	#9
rondini Full Fledged Farker Join Date: 09-25-10 Location: Reed City, MI Downloads: 0 Uploads: 0	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. __________________ Ron, 1 little Chief top loader, 1 UDS (90% built) 1 mini UDS (in plans)

12-24-2012, 06:57 AM	#11
sincitydisciple01 On the road to being a farker Join Date: 01-18-08 Location: Prairie Village, KS Downloads: 0 Uploads: 0	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 __________________ UDS x 2 Pitmaster iQue 110 Vertical offset Bandera knockoff KCBS: 2010 CBJ: 2011 Damn near impossible to lose bright green superfast Thermapen On Twitter @BigIronBBQ