Turkey Prep

[Garret Komjathy]

I am going to brine my turkey breast. Does it make a difference if you use a jaccard meat tenderizer prior to putting on my rub?

 

[Chris Allingham]

I've never done it and I don't own a jaccard, so I can't speak from experience. However, that won't stop me from offering an opinion.

I would be concerned that a lot of holes from a jaccard are just exit points from moisture to leave the breast meat. Also, turkey breast is very tender by nature, so I doubt using a jaccard would be an improvement.

 

[Brett-EDH]

I am going to brine my turkey breast. Does it make a difference if you use a jaccard meat tenderizer prior to putting on my rub?

dry or wet? that is the question. and just a breast, correct?

 

[Garret Komjathy]

dry or wet? that is the question. and just a breast, correct?

Wet brine and breast only.

 

[Garret Komjathy]

I've never done it and I don't own a jaccard, so I can't speak from experience. However, that won't stop me from offering an opinion.

I would be concerned that a lot of holes from a jaccard are just exit points from moisture to leave the breast meat. Also, turkey breast is very tender by nature, so I doubt using a jaccard would be an improvement.

Thanks.

 

[Brett-EDH]

Wet brine and breast only.

i would NOT jaccard the breast. wet brine will be perfect as the breast will soak in your brine and add up to 10% additional weight. turkey and chicken are not dense proteins and take flavor from whatever you give them.

 

[Garret Komjathy]

i would NOT jaccard the breast. wet brine will be perfect as the breast will soak in your brine and add up to 10% additional weight. turkey and chicken are not dense proteins and take flavor from whatever you give them.

Thank you and have a great Thanksgiving!