turkey breast tips needed - BBQ Central

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Old 11-19-2006, 07:20 PM   #1
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I haven't done much injecting on birds but here is a brine I've used a few times that comes out great.
2 quarts apple juice
1 lb brown sugar
1 cup kosher salt
3 quarts water
3 oranges, quartered
4 ounces fresh ginger, sliced thin
15 whole cloves
6 bay leaves
6 large garlic cloves, crushed
vegetable oil or melted, unsalted butter

1. Combine apple juice, brown sugar, and salt in a large saucepan. Bring to a boil over high heat, stirring to dissolve. Boil for one minute, remove from heat, let mixture come to room temperature, then refrigerate to 40*F.

2. In a large non-reactive container, combine the apple juice mixture with the remaining ingredients and stir. Place rinsed, drained whole bird into the brine. Use a heavy weight to keep the bird submerged, if necessary.

3. Refrigerate for up to 24 hours. Remove bird from brine and pat dry inside and out. Fold wing tips under the bird. Brush outside surface with vegetable oil or melted butter.
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Old 11-19-2006, 07:31 PM   #2
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http://www.bbq-4-u.com/viewtopic.php?t=482
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Old 11-20-2006, 05:32 AM   #3
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Here's one I did last weekend that was outstanding and very simple. You could use other rubs of choice and they would work fine as well.
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Old 11-20-2006, 01:15 PM   #4
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Quote:
Originally Posted by brian j
i've used the brine nick posted and it came out good. stuff the cavity with oranges and lemons while it cooks.
i'll second that....doing that brine for a friend's parents thursday morning, except that i'm swapping the brown sugar out for some industrial grade maple syrup....yummy

Rob
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Old 11-20-2006, 01:17 PM   #5
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Real maple syrup? From Vermont?
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Old 11-20-2006, 01:28 PM   #6
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actually, i got this stuff from right up the road from me (i'd say there are about a dozen or so sugar houses in the area).....i guess you'd call this stuff about a c-grade (there is no c-grade anymore according to fda)...it looks about the same as molasses, but a little thinner....they usually sell it to restaurants and culinary schools for sauces and glazes and sweets, but my ex-girlfriend (aka "the wacko") got me a gallon for Xmas a couple years ago....almost gone now....gonna have to try to get another gallon, I would guess it was pretty expensive...makes for great maple-habanero sauce....

Rob
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Old 11-20-2006, 04:08 PM   #7
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Quote:
Originally Posted by Rob D.
actually, i got this stuff from right up the road from me (i'd say there are about a dozen or so sugar houses in the area).....i guess you'd call this stuff about a c-grade (there is no c-grade anymore according to fda)...it looks about the same as molasses, but a little thinner....they usually sell it to restaurants and culinary schools for sauces and glazes and sweets, but my ex-girlfriend (aka "the wacko") got me a gallon for Xmas a couple years ago....almost gone now....gonna have to try to get another gallon, I would guess it was pretty expensive...makes for great maple-habanero sauce....

Rob
Fancy is the best for pancakes.
Dark Amber or "B" is the best for cooking.

Oh yeah, I'm from VT.
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Old 11-20-2006, 04:44 PM   #8
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Quote:
Originally Posted by ScottyDaQ
Quote:
Originally Posted by Rob D.
actually, i got this stuff from right up the road from me (i'd say there are about a dozen or so sugar houses in the area).....i guess you'd call this stuff about a c-grade (there is no c-grade anymore according to fda)...it looks about the same as molasses, but a little thinner....they usually sell it to restaurants and culinary schools for sauces and glazes and sweets, but my ex-girlfriend (aka "the wacko") got me a gallon for Xmas a couple years ago....almost gone now....gonna have to try to get another gallon, I would guess it was pretty expensive...makes for great maple-habanero sauce....
Fancy is the best for pancakes.
Dark Amber or "B" is the best for cooking.

Oh yeah, I'm from VT.
When we go on fishing trips in Canada with Griff, we buy groceries in Whitehorse, and we always buy Luc Bergeron maple syrup. It comes in No. 1 Light, No. 1 Medium, and No. 2 Amber. Funny way of counting, but the Griff and Unity households agree, it is the best maple syrup we've ever tasted. But they don't ship it into the U.S.!

--John
(I've even called them. "No." Hey Griff, we gotta plan another Yukon trip. )
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Old 11-20-2006, 06:24 PM   #9
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I am thinking of using Nick's brine also. Does the orange and lemons in the cavity give the meat a twang ?

I am also curious about quartered apples in the fire box. Do you use no wood at all when doing this ?
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Old 11-20-2006, 06:52 PM   #10
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Quote:
Originally Posted by Cliff H.
I am thinking of using Nick's brine also. Does the orange and lemons in the cavity give the meat a twang ?

I am also curious about quartered apples in the fire box. Do you use no wood at all when doing this ?
The oranges & lemons will give a nice citrus flavor to the bird. You wil also taste the orange from the brine so you may want to leave it out of the cavity, maybe substitute limes.
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