Turkey breast brining recipes

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dragfish

Well-known member
Joined
Jan 6, 2009
Messages
5,039
Location
Wildwood,Ga
After learning about brining turkeys, I noticed a huge difference in how they come out.
The recipe I found used kosher salt, sugar and bay leaves.
If you're doing 4 breasts at about 6 lbs each, how would you do it? Mainly brine mixture and time.
This would be for smoking-have a good Thanksgiving!
 
I would rather inject (creole butter, yummy) than brine but I only do whole birds. What can I say, I like dark meat and crispy skin.
 
This is the brine I am using this year:
Slaughter House Brine

This is the one to use with a butterball turkey
Fer the folk who don't have this here it be:
Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles
1 ½ Gal Water
½ C Salt (picklin er kosher)
½ C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice (Louisiana Cajun Seasoning)
2 tsp Celery Seed and
Sage
Smoke at 300 degrees
Brine 45 minutes per pound in refrigerator
Wash well after brine, pat dry and let set in ref for 24 hours for skin to dry
Place spices, and bacon under skin
Rub skin with olive oil ( I want to try bacon grease)
Poultry rub on skin
Place bacon on top rack and let drip on turkey
Target temps
Breast 170 degrees
Thigh



Butterball website
BRINING STEPS
The first step in the process is selecting your brine recipe. Our Savory Turkey Brine made with Kikkoman Soy Sauce is a simple and versatile choice that works for any occasion. Once you’ve selected your brine you’ll need to:
Purchase a fresh turkey to eliminate the need to thaw, or completely thaw a frozen turkey.
The night before roasting, remove the giblets and turkey neck. Rinse the turkey inside and out.
Prepare your brine. Be sure to mix ingredients until all of the salt is dissolved.  If your brine is heated, be sure to cool it to room temperature before brining.
Place your turkey, breast down, in a large container made of food-grade plastic, stainless steel, glass, or a brining bag. Be sure the container will fit in your fridge.
Add brine, covering the entire turkey.
Place in the refrigerator for the specified period of time.
Remove turkey from brine after recommended time. Rinse and pat dry with paper towels. Cook turkey as desired.
PERFECT BRINE TIME
12 lbs. or less
8 to 12 hrs.
12 to 14 lbs.
9 to 14 hrs.
20 lbs. and over
15 to 20 hrs.
SAVORY TURKEY BRINE
2 gallons cold water
10 ounces Soy Sauce
1/2 cup kosher salt
1/2 cup sugar
2 tablespoons dried sage
2 tablespoons dried celery seed
1 tablespoon dried thyme
1 16 – 24 lbs. Butterball® Whole Turkey
MIX ALL INGREDIENTS UNTIL THE SALT IS DISSOLVED AND FOLLOW OUR BRINING STEPS.

HOMEMADE CAJUN SEASONING
 
1 tsp. white pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground red pepper
1 tsp. paprika
1 tsp. black pepper
In small mixing bowl, stir together all ingredients. Store mixture in an airtight container in a cool, dry place.
 
Good night-that sounds AWESOME! That's just the kinda recipe I was looking for.
If you are (and you seem to be) a fan of bacon and eat or use a lot of it PM me and I'll hook you up with the best bacon I've found and way cheaper than Wright's.
I've braggad abpout it on the forum a couple times and nobody seemed interested, but the friends of mine in my end of Lookout Valley will only order it once they got it. I'm not making a penny-just spreadin' the word!
Thanks for the reply! emoHungry
 

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