Only you can decide. Brine the turkey breast for 6 hours. Using your hands, … Smoked turkey breast is quicker to cook than a full turkey and great for meals year-round! Place your uncooked , fresh turkey in the chilled brine solution, and then refrigerate for 16 to 24 hours. Change the ice as needed. For this year’s upcoming Thanksgiving turkey, the team here at Memphis Wood Fire Grills did a side-by-side taste test with two identical birds, each prepared a bit differently. The turkey absorbs some of the water while soaking in your brining liquid, and … By soaking a turkey in a salt solution (yes, many brines also have sugar and spices, but without the salt you get nothing), the power of osmosis—where cells like to have similar water-salt balances—makes sure that the sodium in the brine gets infused throughout the turkey along with extra water. With the first, we prepared it simply using one of our favorite rubs (recipe below). To help, we've provided some pros and cons to this popular turkey preparation. Ingredients 1 whole turkey breast, bone in 4 cups water ½ onion chopped 2 stalks celery chopped 1 teaspoon crushed garlic 2 bay leaves 1 teaspoon fennel seeds 2 Tablespoons salt 4 Tablespoons brown sugar 2 tablespoons olive oil 2 tablespoons of poultry spice The problem is that it is a fake juiciness. Alternatively, put the turkey and brine into a clean insulated cooler and weight with leak-proof bags of ice. Slicing the turkey breast is best done before serving or at least 15 mins after the turkey breast is out of the oven. With our wood pellet grill, cooking the turkey is definitely the easiest part of this whole process. So, should you brine your turkey? No matter what kind of bird, the mixture of convection roasting and wood fire flavor always seems to yield delicious, mouth watering dishes (crispy skin + moist, tender meat = whoa!). The outside was crispy and you could taste the subtle wood fire flavor in every bite. version of the turkey was delicious in its own right, but if you do have a little more time for turkey prep this year, we definitely recommend giving brining a shot! The bird was juicier and the citrus flavors added a fun flavor profile. A butcher would do it to add weight to the bird. Allow to cool completely, and then place mixture in the fridge. Real juiciness comes from the meat holding on to its own moisture, not holding onto some water (seasoned or not) in which it has been soaked. As Harold McGee, renowned food scientist and experimenter once claimed, "You'd be angry with your butcher if he did it." And what about the juiciness? Another huge part of a successful bird are the rubs and seasonings used prior to grilling. The results were both expected and surprising. Another criticism of the wet brine involves the juices that the turkey releases while cooking. If the hassle of brining doesn't strike you as the be-all and end-all of turkey preparation, but you want that tasty, juicy goodness, there is an alternative called "dry brining," also known as "pre-salting." And of course, we cooked our turkeys on one of our amazing wood fire pellet grills (we’re a bit biased when it comes to cooking methods), but the brine and rub recipes should be applicable regardless of your cooking style or appliance. Keep the turkey and brine cold during this marinating process. Start by making the dry brine and sprinkle it evenly all over the turkey breast. Looking for new dinner recipes? The un-brined (or is it non-brined?) Don't worry: most of it will fall or cook off. Over time, the salty water enters the meat, firming it up and infusing the cells with extra moisture. Use about 1/4 of the salt inside the cavities of the bird, and the rest over the entire turkey, working salt under the skin on the breast and thighs as much as possible. Thanksgiving or not—cooking a smoked turkey breast and serving with copious amounts of side dishes is a big enough meal to make anyone thankful. Place turkey breast in the brine and weigh down with a couple of plates to ensure it is fully submerged. Fill the container with the brine and refrigerate for 6 hours or so. Dry brine is just that, salt and other spices on the turkey for up to 24 hours. If using an oven, cook until the internal temp of the thigh is 165-170 F. Both turkeys turned out great! Beer brine the turkey for at least 24 (for a smaller bird 16 pound) to 48 hours (for a larger 22+ pound bird). The cons are practical and, to some minds, culinary. Should You Brine or Pre-Salt Your Turkey? HOW TO DRY BRINE A TURKEY. It will seem like a lot. Let the turkey rest for 10 minutes before serving to let the juices redistribute. Over brining can cause the cells to break down, so don’t brine for too long. Season turkey breast … Turkey breast is a deceptively easy item to cook. Taking your time and following close instructions will get you a warm and delicious meal but leaving your turkey on the smoker for too long can easily result in a flat, tasteless cut of meat. Preparing the Finished Beer Brined Turkey for Cooking: This Cider Brined Smoked Turkey Breast is not only flavorful, but juicy to boost. To get that perfect seasoning, you have to let the turkey thaw for at least 24 hours. Use about 1/4 of the salt inside the cavities of the bird, and the rest over the entire turkey, working salt under the skin on the breast and thighs as much as possible. For the most flavorful turkey, consider salting the bird on Sunday for your Thanksgiving feast on Thursday. Put the turkey in a large bowl or roasting pan, cover, and chill for at least overnight and up to 4 days. Yes, dry brining can be done on a frozen turkey, but it won’t be that effective. Every 12 hours, rotate/flip the turkey in the brine to evenly marinate it. In this case, a well-salted turkey holds onto its own natural juices, leading to a moist, flavorful bird. When you're ready to cook remove the breast from the brine and pat dry. How To Make Smoked Turkey Breast. For smoking a turkey, we recommend buying a smaller bird (15 lbs or less). Brining makes it harder to get a crisp skin (the skin retains water too), leaves the cooking juices too salty to use for sauce or gravy, and gives the breast meat the texture of deli turkey breast rather than roasted turkey breast, … Place some of the dry brine mix just under the skin where possible, and rub the rest of the dry brine mix around the turkey and … Smoked turkey breast is a great idea for your smaller holiday gatherings. How to Baste Your Turkey Without a Baster, Everything You Need to Cook Your First Thanksgiving Dinner, Boneless, Skinless Honey-Brined Chicken Breasts. Whether you’re considering smoking your Thanksgiving Turkey or simply looking for a new way to present your fowl to a table full of hungry family members and loved ones, smoked turkey breast … This will help ensure a crispy, brown skin when the bird is cooked. Yes, the bird is significantly juicier, but the juices released are largely coming from the water in the wet brine.It goes without saying that this is, well, not ideal, considering it’s pretty hard to make a banging gravy when you’re working with what is more or less tap water. With a simple blend of rub and smoke, these smoked turkey … • Brining takes time—up to 24 hours for a whole turkey. That way it gives the bird 4 to 5 days for the salt to work through the cells. Of the two turkeys we ended up liking the brined version a bit more. Pat it dry (a wet turkey is a soggy cooked turkey). The pros are a well-seasoned and juicy bird. There are people who swear by brining, to be sure, but not everyone brines. That is because, with a smoked turkey, the long slow and low heat actually doesn’t dry the bird out too quickly. Not sure why because it tastes so dang good! Don’t … The Brine Combine all of your ingredients in a large pot. Combine all of your ingredients in a large pot. Cover both turkeys in the rub mentioned above, Place your turkeys on the grill and cook until the internal thigh temperature reaches 165-170 F, Once they have reached temperature, take them off the grill and let them rest for around 20 minutes before carving. Make sure that the turkey is completely dry. The morning of, remove the turkey from the brine (over the sink to minimize any mess) and rinse it off completely, including inside the cavity. Cover it and allow it to brine for at least … This will take about 2 hours per 1lb, or 6 hours for a 12 pound turkey. Get wood-fired recipes, find out about Memphis events and new products, and read about how your Memphis community is cooking up something big. First, on the practical side, it can be tricky to brine a giant Thanksgiving turkey since it needs to be submerged in the liquid, so you need a food-grade container significantly larger than the turkey. The theory is that the meat ends up juicier and moister that way. Brining, or soaking meat in a salt-water solution, uses the power of osmosis to force the turkey or other meat to draw up water into itself. A wet brine … Morton's salt has a great recipe I have followed closely and intend to do again this year. Get our free cookbook when you sign up for our newsletter. Every year lots of articles come out about "how to brine a turkey" just in time for Thanksgiving. The bird is big and needs to move the salt from the outside all the way through all of the cells. The New York Times food writer Harold McGee says he doesn't brine, because "the collateral damage it does outweighs its advantages. Bring 4 cups of the water to a boil and add the salt, sugar, garlic, bay leaves, thyme, sage, rosemary … Very gently separate the breast skin from the meat, being careful not … Basically, make a brine with curing salts (not just regular salt) then soak it for 3 days, then soak another 2 days in fresh rinse water to de-salt-ify it, then smoke as normal. You may or may not use the entirety depending upon the size of your turkey. Dry-Brine Your (Defrosted) Turkey: To avoid over-salting, measure out 1/2 cup of kosher salt. Smoke the breast at … Roast your turkey as you see fit. Prepare your smoker Prepare smoker at a temperature of 275 degrees F. I recommend a medium smoking wood or pellet such as pecan, hickory or a fruit wood for this cook. To wet brine turkey, combine salt and water (and other optional flavoring ingredients, like honey or molasses, soy sauce, herbs, apple cider and more) and submerge your turkey in the solution. Brining is soaking your turkey in salted water for many hours or overnight. It’s an underrated meat the rest of the year. For the same reason brining works—osmosis—so, too, does pre-salting. With the second, we took a popular turkey brine recipe from the Food Network and brined it overnight and then added the identical rub prior to cooking. For added flavor, add a few tablespoons of the dry rub mixture you plan to use for the turkey later on. Why would you not want your butcher to brine your turkey? A large cooler works, but a trash bag doesn't. https://www.allrecipes.com/recipe/85839/out-of-this-world-turkey-brine A wet brine is a water, salt, and sugar solution with your own flavor mix that you submerge the bird in for 24 hours. The low heat draws the moisture into the bird, not evaporate it out. • A significant amount of refrigerator space, always at a premium around Thanksgiving, must be reserved for the turkey and its brine. 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