Turkey Breast - Dry Brined and Smoked with Cherry

[SirPorkaLot]

Took an 8lb turkey breast out of the freezer earlier in the week and let it thaw in the fridge for a few days.

This was a cheap injected breast, but it can be improved.

On Thursday I dry brined the turkey with Harvest Brine and then wrapped it tightly and let it brine in the fridge for 48 hours.

Today I smoked the turkey in the 14” WSM with cherry wood.

Turkey was tender, juicy and flavorful.

Dry brine for FTW!

 

[Big George's BBQ]

Perfect Now I am ready for Thanksgiving :thumb:

 

[LloydQ]

Not bad for an essential oil and fancy salt peddler!

 

[SirPorkaLot]

Not bad for an essential oil and fancy salt peddler!

Everyone has to be something. :becky:

 

[Stingerhook]

Looks dang good John.

 

[JRDINCC]

That sure looks good. I have a 4 3/4 # Butterball in the freezer with a 20% injection.
Thought if I brined it would be to salty. Am I wrong?

 

[SirPorkaLot]

That sure looks good. I have a 4 3/4 # Butterball in the freezer with a 20% injection.
Thought if I brined it would be to salty. Am I wrong?

It will be fine if it’s dry brined. Wet brining could potentially over salt it, but dry brine won’t, as long as you follow the formula for dry brining.
1 tsp of salt per 1 lb of meat. Dry brine for 2-3 hours per pound.

 

[JRDINCC]

It will be fine if it’s dry brined. Wet brining could potentially over salt it, but dry brine won’t, as long as you follow the formula for dry brining.
1 tsp of salt per 1 lb of meat. Dry brine for 2-3 hours per pound.

Thanks, I'll give it a try.

 

[tom b]

nice boob!

 

[Bob C Cue]

Looks tasty. Did you really use cherry this time or was it actually celery? Inquiring/disturbed minds would really like to know.

 

[TBASS]

Great looking turkey breast. What temp did you smoke at?

 

[SirPorkaLot]

Great looking turkey breast. What temp did you smoke at?

250F-ish for about 2.5 hours, maybe a little more, but less than 3.

Pulled it when it was 155F IT

 

[jzadski]

Great color on that. Could really go for some of that even though I am a dark meat fan.

 

[frognot]

Perfection!

 

[TheHojo]

Looks great - tough to beat a smoked Turkey breast

 

[kevinstaggs]

You know you're a good cook when you turkey get's my attention - its just jumbo yardbird after all...

In all seriousness, looks great.

 

[Smoking Piney]

Beautiful, John. :thumb: