Turkey Breasts

Former Member

I put a frozen turkey breast in a brine of salt, sugar, and a bunch of spices on Saturday and pulled it out on Wednesday.

I rinsed it and added very light coat of olive oil and let my wife put the seasoning she wanted on it...(she's the turkey eater, not me).
Put it on the smoker set at 225 with some apple wood at 6am. Pulled if off around 10:30am when the internal temp. read 157. Let it sit for 20 minutes and that was one juicy, yummy turkey breast.

I'm more amazed at the what this Cookshack smoker is capable of every time I use it. And with the advice on here, you'd have to try hard to mess something up on it.

5/8/103:20 AM

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Original Post

Former Member

Glad it worked for you, I think you got lucky on that one.

I REALLY don't recommend brining a frozen breast. You have no idea how much it will or won't take of the brine because you can't predict the outcome.

The outer meat, that thaws first, would be more salty because of the almost 5 days it was in contact.

Next time I'd recommend thawing then brining for a set time.

5/9/1012:27 PM

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