Breakin the rules

I don't brine, so I don't know how that affects time and temp. But I'm a breast man myself and they always take me 6 hours at 225. Leave them sit around a half hour before carving.

I'm not sure how smoked turkey goes with that orange punch they always serve at church. I'd suggest sneaking something a bit stronger in.

BTW - This is an "enhanced bird" withh 15% salt/broth and who knows what else...? Should I cut back on the salt in the brine solution?

Will 12 hours in the brine be long enough?

Thanks again!

PS Just re-re-read Smokin's Turkey and Brining 101. Going to cook at 250 degrees.

Personally, I would only take the breast up to 155. Taking it to 170 is pushing it in my opinion and I think related more to a whole bird. Since you are only cooking the breast, take it to 155. When done, let it sit out on the counter for thirty minutes under foil.

Oops! That was a typo. Going to 160.

Sure, break on of the rules and then ask us a bunch of questions so you can have an alibi

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Ok, I am going against one of my (and many others) rules and am going to try something for the first time at a party...if I mess up or this turns out horrible

Hey, don't blame us, we warned you

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...can I cut Smokin's recipe in half (water included) and get the same (good) results.

As long as the percentages of salt to water stay the same, the quantity doesn't matter.

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Take the breast up to 170?

For a breast only, it will be juicier if you only take it to 160

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Should I "toothpick" the skin down to keep it from shrinking up?

Yes, if you separate the skin from the meat, to apply rub and seasonings underneath, you'll need to tuck the end of the skin and toothpick. The area where the skin pulls back will dry out faster if you don't. You could baste it also.

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About slicing; Would it be better to hold off on slicing as long as possible to avoid drying out? Or, can I slice er up, wrap well in plastic wrap and not be concerned?

Either way. If you slice it on site, and it looks pretty, you'll get more compliments than if you just show up with a plate of pre-cut turkey that you could buy anywhere. let me see your good work

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This is an "enhanced bird" withh 15% salt/broth and who knows what else...? Should I cut back on the salt in the brine solution?

Well, I don't brine enhanced birds. Haven't really done much brining so I'm guessing on this brining stuff. Actually however, I don't think it will hurt much AND you will be adding your own flavors. Don't hesitate to add some more spices to that basic brine. If you cut the salt too much, then you won't have a brine. This is my only disclaimer. Brining and already brined bird for a party? I don't know???

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Will 12 hours in the brine be long enough?

Because it's already brined and only a breast, 12 will be fine. If it was un-brined, I'd suggest 24 hours.

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Coments? Any suggestions?

Nah, I think that's enough for now.

Actually I've been working on updated Turkey 101, so I've had turkey on the brain today.

Russ

Alibi schmalibi, Turkey(101 on the)brain! Like I�m the first on to break the rules. You�re the first one I�ll blame cause I can . This was a last minute idea and had no choice but to get a bird with a habit!

Don�t plan on rubbing the bird. Want to try one step at a time. We�ll rub the next one.

Asked about toothpicks because I didn�t know what brining did to the skin.

In reading the 101�s you recommend cooking at 250 degrees. Does that still stand true, Oh Guru of Smoke?

Thanks a bunch for your input. I don�t care what others say about you, you ARE appreciated!!!

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Turkey(101 on the)brain!

Does that make me a bird brain? First I'm a greyhound, not a bird brain, what's next?

Sure, blame me, everyone else does. I'm a big boy and can handle the load. If it goes well, you take the credit, if it doesn't just say it was some Okie.

Yup, cook at 250 (allows the skin to crisp up).

For a breast, go ahead and make a little rub/paste mixture, of butter and rub and put it under the skin. Will do wonders for flavor and keep the breast really moist/flavorful.

Keep an eye on it. Since you haven't done one before, even though you're only using a little wood, you don't want it getting too dark.

Russ

Thanks Smokin! I'll condiser it all and keep you abreast (pun intended) of the results and comments. If it's good, you get all the credit (for the brine anyway) - If it's bad, I've got strong, broad shoulders. I think I can handle it.

As an added note; My hats off and heartfelt thanks to you and all Veterans who serve in any capacity to help make this nation what it is today. I thank God for those who were wiling to risk it all so that we may partake the liberty and freedom that we all enjoy today. Let us never forget those who made and paid the ultimate sacrifice for the Land of the Free and the Home of thhe Brave. God bless you all!