Turkey Breasts

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LarryWolfe

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Grocery store had fresh turkey breasts on sale for .99lb, so I picked up two 7lbers. Brined in my simple brine recipe that I've been using for years, overnight. Smoked around 250* using Kingsford and hickory chunks and pulled at 160*. Very moist and tender! So so much better than the pumped birds from the store.

 
They looked great Larry! I grab them also when they are on sale. $0.99 per pound is great. Smoked turkey breast from the deli is $7.99 per pound!
 
Captain Morgan said:
great color Larry! I'm thinking of smoking instead of frying this Turkey Day...is the skin edible when you smoke it?

No Jim, the skin isn't edible. But that's cause I cook it slow. You could get crisp skin if you cook with higher temps. I've tried it both ways and the brined/low & slow is by far superior to the higher temp cooked birds. The skin is a small sacrifice that must be made though.
 
Looks great Larry. I gotta a couple of those turkey breasts in the freezer I need to do. Mind sharing that simple brine ??
 
cflatt said:
Looks great Larry. I gotta a couple of those turkey breasts in the freezer I need to do. Mind sharing that simple brine ??

Sure Curtis,I'll post it in the poultry section!
 
Looks great, Larry. My wife isn't quite as much a bbq fan as I am, so about every 3rd or 4th cook I do a turkey breast. Mr. Prochilo is right, based on deli prices I've almost paid for my WSM in turkey breasts alone.
 
Larry D. said:
Looks great, Larry. My wife isn't quite as much a bbq fan as I am, so about every 3rd or 4th cook I do a turkey breast. Mr. Prochilo is right, based on deli prices I've almost paid for my WSM in turkey breasts alone.

And you get a better product by doing it yourself!
 
Looks Great Larry,very tastey.
Just wondering about the brining. I have only done fish for short times, about an hour. Did you refridgerate them for the 12 hour brine? Looks like you have them in a big pot. I don't think I have that kind of space in my fridge, I want to try it, I love moist white Turkey meat :P
 
Green Hornet said:
Looks Great Larry,very tastey.
Just wondering about the brining. I have only done fish for short times, about an hour. Did you refridgerate them for the 12 hour brine? Looks like you have them in a big pot. I don't think I have that kind of space in my fridge, I want to try it, I love moist white Turkey meat :P

GH, I used food grade buckets from my wife's work. They're actually cake frosting buckets. You don't have to use a bucket or a refridgerator. You can put the brine in a small cooler and use a trash bag full of ice to keep it cold. You must keep it below 40* the whole time. Whatever you do, just make sure the turkey is fully submerged in the brine.
 
That looks Killer Larry.

I like pulled turkey BBQ. Pulled turkey breast mixed vinegar/pepper sauce. Makes a slap happy sammie. Good for ya too!

Good Q!

Jack
 
Larry Wolfe said:
[quote="Larry D.":28dvl5dw]Looks great, Larry. My wife isn't quite as much a bbq fan as I am, so about every 3rd or 4th cook I do a turkey breast. Mr. Prochilo is right, based on deli prices I've almost paid for my WSM in turkey breasts alone.

And you get a better product by doing it yourself![/quote:28dvl5dw]

This being the #1 reason to do it yourself.
 
Larry Wolfe said:
[quote="Green Hornet":14ibph0i]Looks Great Larry,very tastey.
Just wondering about the brining. I have only done fish for short times, about an hour. Did you refridgerate them for the 12 hour brine? Looks like you have them in a big pot. I don't think I have that kind of space in my fridge, I want to try it, I love moist white Turkey meat :P

GH, I used food grade buckets from my wife's work. They're actually cake frosting buckets. You don't have to use a bucket or a refridgerator. You can put the brine in a small cooler and use a trash bag full of ice to keep it cold. You must keep it below 40* the whole time. Whatever you do, just make sure the turkey is fully submerged in the brine.[/quote:14ibph0i]Thanks, I didn't think that it would be good outside or room temp for that long. Can we expect Wolfe Brine in the future?
 
Green Hornet said:
[quote="Larry Wolfe":37whrn4a][quote="Green Hornet":37whrn4a]Looks Great Larry,very tastey.
Just wondering about the brining. I have only done fish for short times, about an hour. Did you refridgerate them for the 12 hour brine? Looks like you have them in a big pot. I don't think I have that kind of space in my fridge, I want to try it, I love moist white Turkey meat :P

GH, I used food grade buckets from my wife's work. They're actually cake frosting buckets. You don't have to use a bucket or a refridgerator. You can put the brine in a small cooler and use a trash bag full of ice to keep it cold. You must keep it below 40* the whole time. Whatever you do, just make sure the turkey is fully submerged in the brine.[/quote:37whrn4a]Thanks, I didn't think that it would be good outside or room temp for that long. Can we expect Wolfe Brine in the future?[/quote:37whrn4a]

Great idea! I can see it now, all you do is add 3 gallons of water to packet of brine mix!!! Yes!!
 
Great looking Turkey.

I see that in my near future. 8)

Did you have them sitting on a BBC ring? they look to be proped up on something.
 
Cliff H. said:
Great looking Turkey.

I see that in my near future. 8)

Did you have them sitting on a BBC ring? they look to be proped up on something.

They're staning on the rib bones of the breast, no ring.
 
Larry Wolfe said:
[quote="Cliff H.":3or1jer9]Great looking Turkey.

I see that in my near future. 8)

Did you have them sitting on a BBC ring? they look to be proped up on something.

They're staning on the rib bones of the breast, no ring.[/quote:3or1jer9]

I've been a fan of breasts proped up on rib bones for many years.
 
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