How to Brine a Turkey Breast Before Smoking : Simple Recipes & Cooking Tips

[@mcgilljb92]

live in anderson sc !!! awesome to see a local youtube celebrity!!

[@TheRobrorick]

your a stud, thanks for the video...gunna try it now

[@61mab]

Last T.Breast, I did a dry brine with salt and baking soda (B.S. for the skin) turned out like smoked ham. I had it drying in the fridge open for a day and a half, then wrapped in paper towels in a zip bag for another two days, then smoked on my Cameron's smoker with Apple and Cherry, slightly salty but really good. I've got a turkey breast in brining (wet) with one cup salt to two cups sugar (organic cane and demerara) crushed garlic and Bragg vinegar. Trying to up the sweet vs salt. Bought some Maple but that's way too, out of my "personal economy" unless I do some "Indian Candy" (that is labor intensive) Thanks for the input as it seems hard to differentiate recipes in a search from the whole bird that is needed for holidays and other celebratory events.

[@Keepitrealidiot]

Great vid, thanks

[@johnbirrer]

While he states it is 1/4 cup of salt, it appears to be more like a cup and a quarter. Is it truly a 1/4 cup of salt?

[@boostismagic]

For real...wth? and never replied

[@WookieeCakes]

How's this for 8 years later. Yes it is 1 cup and 1/4 of salt. I'm the guy in the video.

[@VirantRoss]

Does this go for all meats??

[@WookieeCakes]

Yes, better on pork and poultry.

[@mscfavorites78]

Brining definitely makes a difference...I wouldn't fix a turkey any other way!

[@markplacker5651]

I want to make a turkey bog. I'm going to smoke the turkey. To keep it simple I'll be brining it in chicken broth and msg ..that's it.

[@user-zh2mb9xl6o]

1/4 cup of salt? Table salt, course sea salt? Makes a huge difference. Sorry recipe useless without this info.

[@WookieeCakes]

Kosher flakes and 1.25 cups

[@ramencurry6672]

Maybe just eye ball the salt. If it’s too salty add more water