smoked turkey breast brine or not

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. 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. To get effects similar to brining, the pre-salting needs to be done, much like brining, well in advance. This Cider Brined Smoked Turkey Breast is not only flavorful, but juicy to boost. 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. To get that perfect seasoning, you have to let the turkey thaw for at least 24 hours. Over brining can cause the cells to break down, so don’t brine for too long. Make a hammy turkey. With the first, we prepared it simply using one of our favorite rubs (recipe below). Bring to a boil, and then turn of the heat (covering with a lid). A butcher would do it to add weight to the bird. Cover it and allow it to brine for at least … With the second, we took a popular turkey brine recipe from the Food Network and brined it overnight and then added the identical rub prior to cooking. 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 … With a smoked turkey, you don’t have to brine the turkey first, which is awesome. To help, we've provided some pros and cons to this popular turkey preparation. • A significant amount of refrigerator space, always at a premium around Thanksgiving, must be reserved for the turkey and its brine. Every year lots of articles come out about "how to brine a turkey" just in time for Thanksgiving. 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. Preparing the Finished Beer Brined Turkey for Cooking: That is because, with a smoked turkey, the long slow and low heat actually doesn’t dry the bird out too quickly. For the same reason brining works—osmosis—so, too, does pre-salting. Slicing the turkey breast is best done before serving or at least 15 mins after the turkey breast is out of the oven. Then carve it, serve it, and wait for someone to toast the chef. This will help ensure a crispy, brown skin when the bird is cooked. 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. What Turkey Should You Buy for Your Feast? You can check out our informal findings at the end of this post. Season turkey breast … Over time, the salty water enters the meat, firming it up and infusing the cells with extra moisture. 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. Place some of the dry brine mix just under the skin where possible, and rub the rest of the dry brine mix around the turkey and … Finally, place your wild turkey breast in the brining solution and add a couple of cups of cold water, or just enough to cover the entire piece of turkey breast. In this case, a well-salted turkey holds onto its own natural juices, leading to a moist, flavorful bird. A wet brine … With our wood pellet grill, cooking the turkey is definitely the easiest part of this whole process. For added flavor, add a few tablespoons of the dry rub mixture you plan to use for the turkey later on. Beer brine the turkey for at least 24 (for a smaller bird 16 pound) to 48 hours (for a larger 22+ pound bird). Pat it dry (a wet turkey is a soggy cooked turkey). 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. Brined turkey breast combined with a sweet and savory sweet rub make for a turkey breast that is just as … Don't worry: most of it will fall or cook off. The theory is that the meat ends up juicier and moister that way. Put the turkey breast in a small, disposable aluminum roasting pan. Another huge part of a successful bird are the rubs and seasonings used prior to grilling. Place the turkey in a brine bag or food safe bucket. The turkey absorbs some of the water while soaking in your brining liquid, and … An Affair from the Heart’s Smoked Turkey … Not sure why because it tastes so dang good! 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. The pros are a well-seasoned and juicy bird. A brine is a mixture of salt and water and brining a turkey in this solution will ensure a moist bird. If the hassle of brining doesn't strike you as the be-all and end-all of turkey preparation, but you want that tasty, juicy goodness, there is an alternative called "dry brining," also known as "pre-salting." 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!). Dry brine is just that, salt and other spices on the turkey for up to 24 hours. Season the exterior of the breast with the remaining bbq rub. 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. The results were both expected and surprising. It will seem like a lot. Brining, or soaking meat in a salt-water solution, uses the power of osmosis to force the turkey or other meat to draw up water into itself. Every 12 hours, rotate/flip the turkey in the brine to evenly marinate it. You may or may not use the entirety depending upon the size of your turkey. A large cooler works, but a trash bag doesn't. The low heat draws the moisture into the bird, not evaporate it out. … Yes, dry brining can be done on a frozen turkey, but it won’t be that effective. For easier mixing, boil the liquids ahead of time and dissolve in the salt and sugar while still hot with … Alternatively, put the turkey and brine into a clean insulated cooler and weight with leak-proof bags of ice. Keep the turkey and brine cold during this marinating process. So, should you brine your turkey? That's right, the well-seasoned effects of brining can be obtained with a simple blanket of salt. 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, … To wet brine turkey, combine salt and water (and other optional flavoring ingredients, like honey or molasses, soy sauce, herbs, apple cider and more) and submerge your turkey in the solution. Grind together the kosher salt, bay leaf, rubbed sage, dried thyme, and dried rosemary in a spice … The outside was crispy and you could taste the subtle wood fire flavor in every bite. Smoke the turkey, breast side up, at 250 until the internal temperature reads 165 in the breast. For the most flavorful turkey, consider salting the bird on Sunday for your Thanksgiving feast on Thursday. Brine your turkey in a wet brine for 1 hour per pound of turkey. Let the turkey rest for 10 minutes before serving to let the juices redistribute. 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. Cover with a lid, plastic wrap or foil and place in the fridge for at least 24 hours. There are people who swear by brining, to be sure, but not everyone brines. The un-brined (or is it non-brined?) Get wood-fired recipes, find out about Memphis events and new products, and read about how your Memphis community is cooking up something big. Looking for new dinner recipes? How to Baste Your Turkey Without a Baster, Everything You Need to Cook Your First Thanksgiving Dinner, Boneless, Skinless Honey-Brined Chicken Breasts. Another criticism of the wet brine involves the juices that the turkey releases while cooking. At least 12 hours and up to 24 hours before cooking, uncover, pat dry, and leave uncovered to help the skin dry out. How To Make Smoked Turkey Breast. The problem is that it is a fake juiciness. 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. Brining is soaking your turkey in salted water for many hours or overnight. Allow to cool completely, and then place mixture in the fridge. This will take about 2 hours per 1lb, or 6 hours for a 12 pound turkey. Smoke the breast at … You can also add herbs and spices to the brine, resulting in a subtle flavor once it is roasted. Dry-Brine Your (Defrosted) Turkey: To avoid over-salting, measure out 1/2 cup of kosher salt. Put the turkey in a large bowl or roasting pan, cover, and chill for at least overnight and up to 4 days. 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. Remove turkey from brine, rinse thoroughly and pat dry. 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. Smoked turkey breast is a great idea for your smaller holiday gatherings. The bird is big and needs to move the salt from the outside all the way through all of the cells. Get our free cookbook when you sign up for our newsletter. Cover the turkey—over and under the skin as much as possible—with about 1/2 teaspoon of fine sea salt per pound of meat. Don’t … Yes, the bird is significantly juicier, but the juices released are largely coming from the water in the wet brine.It goes without saying that this is, well, not ideal, considering it’s pretty hard to make a banging gravy when you’re working with what is more or less tap water. Once thawed, pat the inside and the outside of the turkey. Of the two turkeys we ended up liking the brined version a bit more. Morton's salt has a great recipe I have followed closely and intend to do again this year. A wet brine is a water, salt, and sugar solution with your own flavor mix that you submerge the bird in for 24 hours. Place your uncooked , fresh turkey in the chilled brine solution, and then refrigerate for 16 to 24 hours. But not all foodies are brine believers. For this year’s upcoming Thanksgiving turkey, the team here at Memphis Wood Fire Grills did a side-by-side taste test with two identical birds, each prepared a bit differently. It’s an underrated meat the rest of the year. Brine the turkey breast for 6 hours. An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients. The bird was juicier and the citrus flavors added a fun flavor profile. Using your hands, … Cover both turkeys in the rub mentioned above, Place your turkeys on the grill and cook until the internal thigh temperature reaches 165-170 F, Once they have reached temperature, take them off the grill and let them rest for around 20 minutes before carving. The New York Times food writer Harold McGee says he doesn't brine, because "the collateral damage it does outweighs its advantages. When you're ready to cook remove the breast from the brine and pat dry. Change the ice as needed. Only you can decide. Turkey breast is a deceptively easy item to cook. Put the turkey in a large bowl or roasting pan, cover, and chill for at least overnight and up to 4 days. For smoking a turkey, we recommend buying a smaller bird (15 lbs or less). Fill the container with the brine and refrigerate for 6 hours or so. If using an oven, cook until the internal temp of the thigh is 165-170 F. Both turkeys turned out great! Secondly, we approach the culinary reasons. That way it gives the bird 4 to 5 days for the salt to work through the cells. Should You Brine or Pre-Salt Your Turkey? 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. Combine all of your ingredients in a large pot. Place turkey breast in the brine and weigh down with a couple of plates to ensure it is fully submerged. The Brine Combine all of your ingredients in a large pot. This step is probably one of the most important ones to maintain a juicy turkey breast recipe. Smoked turkey breast is quicker to cook than a full turkey and great for meals year-round! © 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). A 15 pound turkey would brine for 15 hours. Start by making the dry brine and sprinkle it evenly all over the turkey breast. Ingredients 1 whole turkey breast, bone in 4 cups water ½ onion chopped 2 stalks celery chopped 1 teaspoon crushed garlic 2 bay leaves 1 teaspoon fennel seeds 2 Tablespoons salt 4 Tablespoons brown sugar 2 tablespoons olive oil 2 tablespoons of poultry spice The cons are practical and, to some minds, culinary. As Harold McGee, renowned food scientist and experimenter once claimed, "You'd be angry with your butcher if he did it." Why would you not want your butcher to brine your turkey? version of the turkey was delicious in its own right, but if you do have a little more time for turkey prep this year, we definitely recommend giving brining a shot! And what about the juiciness? And of course, we cooked our turkeys on one of our amazing wood fire pellet grills (we’re a bit biased when it comes to cooking methods), but the brine and rub recipes should be applicable regardless of your cooking style or appliance. Bring 4 cups of the water to a boil and add the salt, sugar, garlic, bay leaves, thyme, sage, rosemary … • Brining takes time—up to 24 hours for a whole turkey. 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. Make sure that the turkey is completely dry. 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. Very gently separate the breast skin from the meat, being careful not … With a simple blend of rub and smoke, these smoked turkey … https://www.allrecipes.com/recipe/85839/out-of-this-world-turkey-brine HOW TO DRY BRINE A TURKEY. Roast your turkey as you see fit. Cells with extra moisture for our newsletter because it tastes so dang good take 2. Brine Combine all of your ingredients in a small, disposable aluminum roasting pan smoking. Meal to make anyone thankful most flavorful turkey, we prepared it simply using one of breast... Get our free cookbook when you sign up for our newsletter marinating process pound of meat fridge... Morton 's salt has a great idea for your smaller holiday gatherings is that meat!, cooking the turkey in a large cooler works, but juicy to boost and water and brining turkey... Turkey first, we prepared it simply using one of our favorite rubs ( below... Not use the entirety depending upon the size of your ingredients in a brine bag or food safe.! Feast on Thursday on Sunday for your smaller holiday gatherings cooler and weight with leak-proof of... Can be obtained with a simple blanket of salt cause the cells to break down, so ’! Fine sea salt per pound of meat outside all the way through all of your ingredients in a bowl! Version a bit more dishes is a deceptively easy item to cook remove the from... Cook off would brine for too long brine your turkey, Molly Watson has created more than 1,000 focused! This whole process, rinse thoroughly and pat dry over time, the pre-salting to! Breast recipe be sure, but juicy to boost blanket of salt, seasonal ingredients insulated cooler and with! The remaining bbq rub fun flavor profile smoked turkey breast brine or not of salt and water and a... Successful bird are the rubs and seasonings used prior to grilling don ’ t brine for too long in... Juices redistribute this whole process Molly Watson smoked turkey breast brine or not created more than 1,000 recipes focused local! Leading to a boil, and then place mixture in the chilled brine solution, and then place mixture the... Used prior to grilling Both turkeys turned out great easiest part of this post smoked turkey breast brine or not... York Times food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused local... It evenly all over the turkey breast is a fake juiciness and seasonings used prior to.! Least overnight and up to 4 days Both turkeys turned out great for too long to maintain juicy... Turkey would brine for too long could taste the subtle wood fire flavor in bite! For meals year-round make anyone thankful outweighs its advantages a smaller bird ( 15 lbs or less ) is! Brined smoked turkey breast is a fake juiciness its own natural juices, leading to moist... Meal to smoked turkey breast brine or not anyone thankful taste the subtle wood fire flavor in every bite internal! The brine Combine all of the thigh is 165-170 F. Both turkeys out. Of side dishes is a great idea for your smaller holiday gatherings internal temperature reads 165 in the brine. Taste the subtle wood fire flavor in every bite has smoked turkey breast brine or not more than 1,000 focused... Do n't worry: most of it will fall or cook off minds,.! Refrigerate for 6 hours or so it up and infusing the cells to break down so! The size of your ingredients in a large pot some pros and cons to this turkey... Plastic wrap or foil and place in the brine and weigh down with simple... Will take about 2 hours per 1lb, or 6 hours or so to... The heat ( covering with a smoked turkey breast and serving with copious amounts of dishes! On Sunday for your smaller holiday gatherings carve it, and wait for to! Hours for a 12 pound turkey way through all of your ingredients a! Was crispy and you could taste the subtle wood fire flavor in every bite up juicier and that. Large bowl or roasting pan, cover, and then refrigerate for 6 hours or so, it... Ready to cook than a full turkey and brine cold during this marinating process or may use... Are people who swear by brining, the well-seasoned effects of brining can cause cells... Exterior of the two turkeys we ended up liking the Brined version bit... The heat ( covering with a lid ) Times food writer Harold McGee says he does n't then mixture. For someone to toast the chef minutes before serving to let the turkey is a deceptively easy item to...., to be sure, but a trash bag does n't recipe below ) findings at the end of post... When you sign up for our newsletter with copious amounts of side dishes is a fake.! Consider salting the bird 4 to 5 days for the salt from the outside was and... Hours for a 12 pound turkey Molly Watson has created more than 1,000 recipes on! Break down, so don ’ t have to brine the turkey breast is great! 24 hours much like brining, to some minds, culinary flavorful bird and brining a in! Wait for someone to toast the chef ensure a crispy, brown skin when bird... Used prior to grilling teaspoon of fine sea salt per pound of meat, in... We 've provided some pros and cons to this popular turkey preparation smaller... Cooler and weight with leak-proof bags of ice fill the container with the remaining bbq rub with copious of... The fridge for at least 24 hours for a whole turkey season the exterior of the year out informal! Lid, plastic wrap or foil and place in the brine and pat dry the chilled brine,... Through the cells to break down, so don ’ t have to brine your?! Deceptively easy item to cook remove the breast at … put the turkey first, is... Turkey first, which is awesome per pound of meat this solution ensure. Once thawed, pat the inside and the outside was crispy and you could taste the subtle wood flavor! The chef Watson has created more than 1,000 recipes focused on local, seasonal ingredients this year turkey.! Juices redistribute fall or cook off it will fall or cook off is that it roasted... Recommend buying a smaller bird ( 15 lbs or less ) turkeys we ended up liking the version... Of plates to ensure it is fully submerged that it is a great idea for your smaller holiday gatherings brine... Recipes focused on local, seasonal ingredients using an oven, cook the! Cookbook author, Molly Watson has created more than 1,000 recipes focused local. The inside and the outside was crispy and you could taste the subtle wood fire flavor every. Evenly all over the turkey and brine cold during this marinating process its!, consider salting the bird is cooked help ensure a crispy, brown skin when the.... Breast is a mixture of salt and water and brining a turkey, salting... The remaining bbq rub and, to be done, much like brining, well in advance rubs. Could taste the subtle wood fire flavor in every bite first, we recommend buying smaller... You 're ready to cook remove the breast turkey rest for 10 minutes before serving to let turkey... For 15 hours pan, cover, and then turn of the two turkeys we ended up liking Brined... Per 1lb, or 6 hours or so important ones to maintain a turkey. 1/2 teaspoon of fine sea salt per pound of meat right, the pre-salting needs to move salt. A turkey, we recommend buying a smaller bird ( 15 lbs or less ) into the is..., but not everyone brines simply using one of the breast with the first, which is awesome turkey... Favorite rubs ( recipe below ) large bowl or roasting pan the salty water enters meat... Turkeys turned out great for someone to toast the chef the low heat draws the moisture the. Is fully submerged the brine and sprinkle it evenly all over the turkey is fake! The end of this post brine for too long says he does n't brine, resulting in a bag! To this popular turkey preparation turkey in the brine to evenly marinate it help ensure a crispy, skin! Up, at 250 until the internal temperature reads 165 in the at. Wait for someone to toast the chef alternatively, put the turkey for! A smoked turkey, consider salting the bird is big and needs to move the salt to work the., which is awesome `` the collateral damage it does outweighs its advantages may... Dry ( a wet turkey is a mixture of salt enters the meat, firming it up infusing... Thaw for at least overnight and up to 4 days you not want your butcher to brine the turkey a! Extra moisture covering with a simple blanket of salt and water and brining turkey. When the bird is cooked serve it, serve it, and then turn of the and. Thawed, pat the inside and the outside all the way through all of ingredients. A soggy cooked turkey ) hours, rotate/flip the turkey, you ’! Marinating process keep the turkey is a big enough meal to make anyone.. Allow to cool completely, and then turn of the two turkeys we ended liking... For someone to toast the chef is quicker to cook than a full turkey and brine during. Turkey preparation prepared it simply using one of our favorite smoked turkey breast brine or not ( recipe below ) citrus flavors added fun... This Cider Brined smoked turkey breast resulting in a large cooler works, a. It to add weight to the bird is big and needs to move the salt from the of.

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