Advice on Turkey Breast

This year we are doing Turkey breast instead of a whole turkey. I have two of them. About 7.5 Lbs each.



Plan is to thaw, then brine for 24 hours in 1 parts salt, 2 parts brown sugar and a little rum extract, drain and pat dry, layer top of breast with bacon under the skin and smoke on the FEC 100 at 275 until internal temp of 155ish. I'll relook Smokin's Turkey notes, but as for now, this is the plan. Any advice?
Original Post
Why bacon under the skin? Not sure how it will cook up the way, so are you doing it for the fat? Time is right on the brine. I'm not used to seeing brines in a ratio as the key is quantity of salt to quantity of water. I personally like more sugar than salt like you have.
Yes, I love bacon on top of the breast and under the skin. The fat keeps everything juicy. The bacon I use is the stuff I keep back for sausage that is very fatty. What is the water ration to salt that you use? I usually put a gallon of water with one cup of salt and two cups of sugar and any aromatics.

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