Brining is an essential technique for cooking moist, flavorful wild turkey breast. The lean meat of wild turkeys can easily dry out during cooking. Brining helps ensure your roasted, smoked or grilled turkey breast turns out tender and juicy every time.
Follow this simple guide to brining wild turkey breast for the best results.
Why Brine Wild Turkey Breast?
Compared to domestic turkeys, wild turkey breast meat contains very little fat. Without ample fat to keep the proteins moist, wild turkey breast can end up dry and chewy if overcooked.
Brining introduces salt and water deep into the turkey breast meat The salt breaks down muscle proteins so the meat can better retain moisture. This seasons the meat throughout and helps it stay juicy when cooked
Brining also tenderizes the meat for a pleasant texture. The infusion of flavors from the brine provides a boost of savory taste
Choosing a Brine Method
There are two main brining techniques – wet brining and dry brining. Both effectively season and add moisture to poultry.
Wet Brining
This technique submerges the turkey breast in a saltwater solution known as a brine or pickle. A basic brine contains water, salt, sugar and aromatics like garlic, peppercorns and bay leaves.
Wet brining allows adding almost any flavors to the solution like citrus, herbs and spices. It provides the most flexibility.
Use 1 cup salt and 1/2 cup sugar per gallon of water. Brine 8-24 hours in the refrigerator. Rinse well after brining.
Dry Brining
Dry brining involves rubbing a salt mixture directly on the turkey breast. No liquid is used. The salt penetrates the meat to season it and help retain moisture.
For best results, calculate 1.5% of the turkey weight in salt. Mix with sugar and spices. Apply the rub evenly and let sit overnight.
Dry brining works great when roasting or smoking turkey breast. The salt helps form a flavorful, crisp skin.
How to Wet Brine Turkey Breast
Follow these simple steps for wet brining success:
1. Make the Brine
Heat 1 gallon of water with 1 cup kosher salt and 1/2 cup brown sugar, stirring until dissolved. Allow to fully cool.
Add any aromatics like peppercorns, allspice berries, garlic cloves, lemon slices or herbs. Avoid acidic ingredients like vinegar or soda.
2. Submerge the Turkey
Rinse the wild turkey breasts and pat dry. Place in a container and cover completely with the cooled brine. Use a plate to keep the meat submerged.
3. Refrigerate
Cover and refrigerate 8-24 hours. Brine time depends on size. Two small breasts need 8 hours. Large breasts up to 24 hours.
4. Rinse and Pat Dry
Remove turkey from the brine and rinse thoroughly under cold water. Pat very dry with paper towels before cooking.
How to Dry Brine Turkey Breast
Follow these simple steps for dry brine success:
1. Calculate the Salt
Weigh your turkey breast portions. Multiply the weight by 0.015 to get the salt amount. For two 1 lb. breasts, use 1 tbsp salt.
2. Make the Rub
Mix the salt with brown sugar, pepper and any spices like onion powder, thyme or sage. Grind in a mortar and pestle to blend.
3. Apply the Rub
Pat turkey dry and apply the rub evenly all over the meat, including undersides. Wrap in plastic and refrigerate 8-24 hours.
4. Rinse and Pat Dry
Unwrap turkey, rinse off the rub and pat very dry. The salt will have penetrated the meat.
Cook and Serve the Brined Turkey
Brined turkey breast can be cooked many ways. Try roasting, grilling, smoking, sautéing or baking. Cook to an internal temperature of 165°F.
Allow to rest at least 5 minutes before slicing. The brining helps keep it juicy and tender. Brined turkey is fantastic for sandwiches, salads and more.
Tips for Brining Turkey Breasts
-
Chill the brine before adding the raw turkey so it doesn’t begin to cook.
-
Use non-reactive containers like stainless steel or food-safe plastic. Avoid reactive metals.
-
Injecting brine helps speed up the process. Inject in several places.
-
Add broth, juices or soda to the wet brine for more flavor.
-
Refrigerate brined turkey if not cooking immediately. Cook within 2 days.
-
Pat turkey very dry after brining for crispest skin when roasted or smoked.
-
Brine previously frozen turkey breast just long enough to thaw in the brine.
Common Brining Mistakes
Avoid these pitfalls when brining turkey breast:
-
Don’t use too much salt, or the breast meat will be inedibly salty. Stick to wet or dry brine ratios.
-
Don’t brine too long or the texture suffers. 8-24 hours is sufficient in most cases.
-
Don’t allow the temperature to fluctuate. Use ice to keep wet brines fully chilled.
-
Don’t rinse enough after brining if using a highly concentrated wet brine. Rinse well.
-
Don’t brine turkey that was pre-brined or contains salt and seasonings already.
Exploring Flavor Options
Tailor your brine recipe by adding aromatics, juices, herbs and spices. Some tasty combinations for turkey brines include:
- Apple, cinnamon, thyme and black peppercorns
- Lemon, rosemary and garlic
- Orange, sage and ginger
- Cranberry, jalapeño and cilantro
- Pineapple, red pepper flakes and cumin
- Grapefruit, oregano and fennel
Or simply use basic salt, sugar and pepper for a milder brined turkey flavor.
Brine On for Better Bird
While an extra step, brining is worth the effort for delicious roasted or grilled wild turkey breast. Brining seasons the lean meat throughout and helps retain moisture so you enjoy tender, juicy results full of flavor.
Once you master the brining basics, experiment with different ingredient combinations until you create your favorite. For your next feast, let brining ensure your wild turkey breast is the star attraction on the table.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2017__11__2017-11-15-Roast-Turkey-1-0083af55d6484d169ebdb460b9170a4b.jpg)
A Smoked Turkey Breast is Better When You Brine it First
Getting as much moisture into the meat before it goes into the smoker is essential, and that means brining the breasts in a saltwater solution overnight at the very least. My typical ratio is one cup of kosher salt to one gallon of water, and Iâll often add brown sugar and a host of other spices. However, there are commercial brines and cures available that do a great job of keeping meat moist and flavorful. Of those that Iâve tried, Iâm most impressed by the Wild Sky Seasoning I first used on snow geese earlier this year. I also inject the thicker parts of the breast with some brining solution.
Wet Smoke a Wild Turkey Brest For the Best Results
I rarely use the water pan in my Camp Chef Smoke Vault
, but there are a few times when itâs necessary. Smoking lean meat like a wild turkey breast is one of them. Adding hot water to the pan creates a humid environment within the smoker that helps the meat retain moisture. The surface moisture also makes the meat sticky, allowing smoke to adhere for better flavor. Skip the beer, wine, stock, or additional spices. Iâve never found them to make a big enough flavor difference to justify the money.
Brine and Smoke Wild Turkey Breast with Stacy Harris on Sporting Chef TV
FAQ
Should you brine a wild turkey breast?
What is the best thing to soak wild turkey breasts in?
How long to brine a turkey breast?
How long do you soak wild turkey breast in saltwater?