Test run on new turkey brine/ rub recipe

• Nov 6, 2017

• #1

Agent 732

Senior Member

Trying out a new brine and rub on these turkey breasts in preparation for Thanksgiving. Brined for 24 hours, patted dry, sprayed canola oil on skin, and seasoned up. Cooked at 375* on my Kamado Joe until 160* internal.

Very very juicy, flavorful, and crispy skin. My clan gobbled it up

 

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• Nov 6, 2017

• #2

HuntinJake_23

Senior Member

Looks great, can you share the recipe? Always like tryin new ways to cook a turkey

 

• Nov 6, 2017

• #3

cjones

Senior Member

We brined before smoking the turkey last year. I'll never do another turkey without brining.

That looks like some very good eating 'practice'!

 

• Nov 6, 2017

• #4

Agent 732

Senior Member

HuntinJake_23 said:

Looks great, can you share the recipe? Always like tryin new ways to cook a turkey

Click to expand...

The Brine was from Lane's BBQ (picked up a bag at Roswell Hardware) with added hot sauce to taste. The rub is a mixture of seasoning salt, black pepper, and McCormick's Pinch Perfect Italian Seasoning. It has all the herbs in it. I put the rub under the skin as well, highly recommend.

 

• Nov 6, 2017

• #5

Jeff Raines

Senior Member

Looks mighty tasty...........I do my turkeys this way too,I also paint them with maple syrup while over the heat

 

• Nov 6, 2017

• #6

NCHillbilly

Administrator

Staff member

That looks great!

I've tried brining turkeys before, and I'm just not sold on it. I don't think the brine is gonna get into the meat much overnight. I honestly couldn't really tell any difference. I usually just inject them with some melted butter and Cajun seasoning, rub 'em with olive oil and seasonings, and chunk 'em on the smoker.

 

• Nov 6, 2017

• #7

naildrvr

Senior Member

Them some nice looking breastes. Bet that'll make some good sammiches.

 

• Nov 6, 2017

• #8

Moonpie1

Gone but not forgotten

Looks good!

 

• Nov 7, 2017

• #9

Dub

Senior Member

I'll bet that was really tasty.

 

• Nov 7, 2017

• #10

Minner

Senior Member

We've been brining our Thanksgiving turkeys for a while now. Makes 'em juicier I think. I add orange juice and rosemary to mine in addition to the salty water.

 

• Nov 7, 2017

• #11

Paymaster

Old Worn Out Mod

Staff member

Looks and sounds tasty!

 

• Nov 15, 2017

• #12

jwillban

Senior Member

Agent 732 said:

The Brine was from Lane's BBQ (picked up a bag at Roswell Hardware) with added hot sauce to taste. The rub is a mixture of seasoning salt, black pepper, and McCormick's Pinch Perfect Italian Seasoning. It has all the herbs in it. I put the rub under the skin as well, highly recommend.

Click to expand...

I just ordered a bag of the brine from Lane's BBQ. I'm excited to give it a try. If it looks as good as that one, I'll be doing just fine! Looks great!

 

• Nov 15, 2017

• #13

Bream Pole

Senior Member

a brine of simple salt and sugar is all you need. I don't brine for taste; I brine to make the turkey tender and moist. It definitely does that to turkeys and chickens. I use a cup of salt and a cup of sugar to a gallon -gal and 1/2 of water and brine for 12 hours. I have never had much success injecting. I do rub down with butter and season with Lowery's seasoned salt and coarse ground black pepper.

 

• Nov 22, 2017

• #14

muzzy17is

Senior Member

On my chicken quarters I've been using a brine of brown 1/2 cup brown sugar and 1/2 cup salt to 1 gallon of water. put in chicken quarters around 9:00 pm and leave in until around noon the next day then rub down and smoke. Haven't done a turkey yet but plan on giving it a try.