I asked the guy at the local packing house this same thing Monday. He said he injects the same brine for bacon and hams into turkeys before smoking. Never thought to ask if he used a commercial brine or a homebrew one.
Post by illinihunter on Nov 21, 2012 7:54:52 GMT -5
I have smoked many turkey breast over the years with great results. using a brine will "plump up" the meat and make a juicier finished product, if you want a drier meat skip the brine. A simple brine is one gallon of water and one cup of kosher salt plus any spice you want to throw in. The salt is what causes the osmosis to take place and draws the brine into the meat. Just fill a clean bucket with the brine and soak bird for four hours. pat dry and make sure to warm the meat to room temp prior to smoking. Cold meat in the smoker will form condensation which will be creosote and has a nasty bitter flavor.
Apple wood is the perfect smoking wood for turkey or poultry with its mild smokey taste.