Turkey Breast

es1025

New member
Today will be a turkey breast day.

I bought a 5.88# turkey breast yesterday.

Put in a brine, (one gallon of water, 1 cup of kosher salt, 1 cup of dark brown sugar, and 1 TBSP of thyme). I used the briner jr. and let the bird get happy in the brine for almost 6 hours.

I assumed, 1 hour per pound in the brine.

After the brine, i rinsed the bird well and place in the fridge overnight. The bird is presently still in the fridge.

I created a poultry rub:

2 tsp paprika
2 tsp lemon pepper (no salt)
1 tsp garlic powder
1 tsp onion powder
1 tsp thyme ground if possible
1 tsp rosemary ground if possible
1/2 tsp orange peel.

I will use olive oil as the binder.

The smoke plan is 2 oz of mixed of apple/cherry wood, temp will be 255' until 165 degrees.

Will allow to rest for a bit.

Pictures to follow.
 
All-
The bird was perfect. 

Cooked about 2.5 hours and rested for 1 hour +.



 

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Agree, Ed!  Brining poultry yields amazing results.  In fact, I'm a believer on what it does for pork and brisket, too! ;)
 
Skin looks crisp as well...did you have to do anything to get it that way? Also, how long was the total cook time? Maybe I just missed it.
 
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