some ideas please
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some ideas please
I just bought a boneless turkey breast from Walmart. Can some one give me some recipe ideas. I would like to brine cure it and smoke it afterwards.
Any ideas are appreciated.
Bert,
Any ideas are appreciated.
Bert,
- sawhorseray
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Re: some ideas please
Here's a place to start Bert. I'd imagine you'd want to cut down the brine quantities to at least half for part of a bird as opposed to a whole one. I also guess the recommended smoking temps would work fine as long as you remember when to pull the bird from the smoker when the desired internal temp is reached. RAYajwillsnet wrote:I just bought a boneless turkey breast from Walmart. Can some one give me some recipe ideas. I would like to brine cure it and smoke it afterwards.
Any ideas are appreciated.
Bert,
“Good judgment comes from experience, and a lotta that comes from bad judgment.”
- sawhorseray
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Hey Bert, I don't know exactly what. You're looking for but go here
http://lpoli.50webs.com/Sausage%20recipes.htm#LUNCHEON
Check out the turkey luncheon meat. I've never made it but been thinking about it for a while. I think it would be really good and kinda fun too. Anyway hope you find something you will enjoy.
http://lpoli.50webs.com/Sausage%20recipes.htm#LUNCHEON
Check out the turkey luncheon meat. I've never made it but been thinking about it for a while. I think it would be really good and kinda fun too. Anyway hope you find something you will enjoy.
Don't take life to seriously.
You're not getting out of it alive!
You're not getting out of it alive!
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Hey guys, don`t forget to read the material on our own forum written by our very own Stan Marianski. Valuable information at this link: http://www.wedlinydomowe.com/poultry-and-game/poultry
Best Wishes,
Chuckwagon
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
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I have had mixed results with brining turkey. Mainly because cheaper turkeys that most grocery stores sell are already have a salt solution added and I find that brining and a rub make it too salty. I tend to prefer an injection. I did a smoked turkey breast for the superbowl and just injected it with apple juice. I used a really basic BBQ rib rub and smoked on a mix of hickory and apple wood. It was AMAZING.
just my two cents.
just my two cents.
- sawhorseray
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Did you use any sodium nitrite to cure the turkey before smoking? I inject and soak turkey and chicken in CW's 7-up solution, it's got the Instacure #1 that prevents a untimely and ugly death. RAYworkingpoor wrote:I have had mixed results with brining turkey. Mainly because cheaper turkeys that most grocery stores sell are already have a salt solution added and I find that brining and a rub make it too salty. I tend to prefer an injection. I did a smoked turkey breast for the superbowl and just injected it with apple juice. I used a really basic BBQ rib rub and smoked on a mix of hickory and apple wood. It was AMAZING.
just my two cents.
“Good judgment comes from experience, and a lotta that comes from bad judgment.”