Joined: Sep 2007
Smoked Turkey Breasts
In the past I've injected butter, garlic and 7-up and smoked them
I've had ok success, but I'm looking for any hints to do these better! I'm open to suggestions and appreciate any and all help!
What's the internal temp needed to finish with and do you cook it short and let the residual heat finish so not to dry it out, what?
Hints on how to crispy up the skin?
Thanks for your ideas!
Hey also, if anyone can help me with my log in and registration. I actually registered as Norma Jean's BBQ and had a pass word and then nothing! I had to go back and re register as RBQue. Can anyone help me out to get my right ID on the system?
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|11-10-2007 06:37 AM
Joined: May 2006
Brine them with a simple brine 8 - 12 hours, pat dry then return to the fridge for 3 - 4 hours to air dry on a cooling rack.
1 young turkey breast
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon water
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.
A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
Remove bird from brine and rinse inside and out with cold water. Discard brine.
Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Coat whole bird liberally with canola (or other neutral) oil.
Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting.
Let turkey rest, loosely covered for 15 minutes before carving.
This is an Alton Brown recipe very similar to the one I used last Thanksgiving, it produced a fine bird moist and very flavorful.
Respice, adspice, prospice. Latin proverb.
Respice = you didn't use enough spice the first time! adspice = you ought to add spice, you know? prospice = you should be an advocate for spice!
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|11-11-2007 07:43 PM
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