11 Day Brined Turkey Breast

[Crewdawg52]

Ok: Put the turkey breast in Mad Hunky Poultry brine on the 22 Dec, wanting to smoke it on X-mas day. Got called out that evening for a 9 day trip. Breast sat in the brine for 11 days before I could get to it (2 Jan). Opened the bag, no funky smell, different colors, and no "fuzz". So I fileted the breast, used Yardbird, and pecan. Fantastic! Was afraid to open the bag, but heck.....wont know until you try!

Opened after 11 days


Fileted


Dusted with Yardbird


On the Kettle with a chunk of pecan


Done to a medium rare to medium



After this experience, you can never over brine with Mad Hunky!

[BYBBQ]

They do look right tasty

[Richtee]

I gotta admit *I* was nervous when ya called me up on this little science project.

Dang... even I'm amazed...

[SMOKE FREAK]

Impressive...
A bit risky but still if it was cold enough...I reckon it was good enough...
Looks good to me...

[Crewdawg52]

Impressive...
A bit risky but still if it was cold enough...I reckon it was good enough...
Looks good to me...

In the downstairs frig the entire time. Wasn't worried about that, just being so long not cooked. But, they do brine brisket for up to 4 weeks for corned beef

[Richtee]

In the downstairs frig the entire time. Wasn't worried about that, just being so long not cooked. But, they do brine brisket for up to 4 weeks for corned beef

Well... technically..it's CURED for that time. No nitrates/ites in my brine. "Brine" is the wrong word used here for CB. Kinda like that's not a "fresh ham..it's a big pork hind roast".

[jwbtulsa]

Bet it was really dry and tough to chew. Just sayin'... Love me some Richtee brine.

[WALLE]

Yeah, I wasn't as concerned about the time as I was the "medium rare". I would think that you would want to definitely hit the 165* mark on that one.

[Fishawn]

Looks damn good!

[THUMPERRRR]

stuff is Magic I tell you!!!

looks good man...
luv me some chicken...

[Crewdawg52]

Yeah, I wasn't as concerned about the time as I was the "medium rare". I would think that you would want to definitely hit the 165* mark on that one.

Guess u dont know me vewy well................

[Crewdawg52]

Bet it was really dry and tough to chew. Just sayin'... Love me some Richtee brine.

You lost the bet.............

Rich, loved it!!!! Moist juicy, very flavorful. I will say, he has given me some chix and pork brine. They both are worth it, and now, I know you can not over brine it!

[IrishChef]

Hey BUd, next time share your 2 week wet aged green meat frankfurters, OK. Thanks man.

[Mark R]

Looks good! And the extra time in brine should not matter as long as it stays cold. Once the salt equalizes it's just gonna sit there....waiting....waiting! Now if you put some citrus, pineapple or papaya in there, you're gonna have pudding when you get back to it!

[Bearcarver]

Thanks for confirming you can't over Brine with the MH Poultry Brine!!

Logging into my memory banks!!

Bear