Wet brined and smoked turkey 🦃 breast


 

Brett-EDH

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Started this yesterday with a 5% salt water brine solution.

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Some leftover JD, Cowboy briqs and white oak.

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A bunch of spices and evoo

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Skin off and smoked. Will crisp it later in the CI.

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Probed and smoking

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Target temp is 160°F. Then will cling wrap and foil wrap and fridge it.

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Sliced this up for dinner and made some mashed pots and gravy.

Turkey was super moist and smoky. Big win. 160°F pull temp and wrap was the mark. Would definitely replicate this cook again.

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Lots of juice in the cling wrap.

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Hand sliced

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The residual jus

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That looks great. I’ve had good luck with Turkey breasts on the SmokeFire in the past.
I used the Franklin method, but may try yours next time.
 
That looks great. I’ve had good luck with Turkey breasts on the SmokeFire in the past.
I used the Franklin method, but may try yours next time.
They’re super easy to cook. If you can target and keep 225-250°, it’ll be great. I wouldn’t go above 250° so the turkey remains juicy.

Heck, if you can keep 225-230° that’d be even better.

My goal here was to replicate Salt Lick’s in Texas turkey sandwich. I think I’ve got it.

Sliced up, on some good bread, salt lick bbq sauce on the bread, add a few pickles and this is a winner.
 
I'm a turkey junkie and that looks fantastic. Got to give that a try.
I don’t normally do turkey breast but that looks so good and juicy I have to try it. 🙂
The 5% saltwater brine for 24 hours was key. The turkey absorbed the correct amount of salt and it retained good moisture, evident by the jus when I took it from the fridge to slice it.

You can replicate this cook easily. Very low work for a good yield.
 
no pics, sorry, but i made a sammie for lunch with this turkey. toasted costco ciabatta roll, Salt Lick original sauce copycat recipe, mayo, sliced tomato and a few sliced dill pickles. achievement unlocked.
 

 

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