Question for SmokinOkie, Turkey Breasts

Smokin' will cover parts of all,but no doubt mention that many folks like to be able to tell what you are dining on.

Thanks Tom,

So, I think what your saying is don't kill the meat with to much lovin'. LOL!

Yep,Turkey can take on a lot of smoke and brining tends to make a world of difference for good even internal flavors.A good/light rub can't hurt.

quote:

Originally posted by CustomDeluxe:
...I'm wondering if you do all 3 methods(Brine, Inject and Rub) when you do your turkeys? Or is this overkill?

Actually you left out a 4th, Marinading.

No, I list those techniques because many people have their own thoughts.

I brine for 48 hours, I put a compound butter under the skin and put a rub on.

Thanks for your help SmokinOkie. I think I'll try that.

CustomDeluxe

Mine is in Smokin's Holiday brine since yesterday. Turkey tomorrow.

In the Holiday Turkey Brine should the Allspice used be whole or ground?

thanks

I would think you can use either. 5 berries equal 1 teaspoon of ground.

I've always used ground allspice in the brine.