Unofficial start of Summer, Butter Milk Brined Smoked BBQ Turkey Breast

My days of living on Cape Cod you always heard the phrase the unofficial start of  summer on memorial day weekend. Most think of the cape with hot lazy days on the beach or sailing across the bay for some ice cream in West Falmouth. Most forget that Memorial Day can be kind of cold and I always suggest sweatshirts. Well today is not disappointing here in Milford it is a raw 51 degree and they are forecasting rain. The Milford Facebook page for Milford community is a buzz with does anyone know it the parade is rain or shine? We moved into Yale Drive many moons ago and this was our welcome to Milford event even ran into the past owners of the house. Now I work down town and get a birds eye view of most Milford parades and fondly remember walking along side the band with water bottle in hand ready to rescue a thirsty member. Anyway before I get to nostalgic or totally drawn into the sound of the waves on the beach, back to my point. Lyn had a hankering for some turkey and we found a bone in breast at the store so I decided to BBQ it and welcome summer to our deck.

Grabbed the Apple wood chips my basic brown sugar, paprika rub, made up  a quick brine

We had a 9 pound bone in full turkey breast.

Brine – can be any mixture this is what I did

  • 1 cup kosher salt
    1/2 cup granulated sugar or brown sugar.
    Small handful of aromatics (2-3 garlic cloves, whole peppercorns, bay leaves, whole all spice)
  • 1 quart of water
  • Bring the water  salt and other spices to boil until salt is
  • 2 quarts of butter milk – I always have powdered on hand great for chicken marinade makes so moist.
  • Add 4 cups or so of ice cubes to bring to room temperature.
  • Mix the buttermilk and brine together

In mean time open bag and place in a larger stock pot – 1 jumbo zip lock bag

  • Place the turkey in bag – extra pair of hands works great
  • pour the buttermilk brine over turkey and squeeze out as much air as you can.
  • Place in refrigerator for 24 hours – HINT clear a space before so you don’t get surprised and start to use choice works while balancing a 15  pound pot. This is from past experience.

Rinse the turkey and dry with paper towel and let come to room temperature.

 

I always have a basic brown sugar paprika rub on hand  since I tend to make a bib batch. You can use your favorite home made or store bought.

I like to place a little butter under the skin.

Rub turkey with olive oil and then rub the whole turkey with your rub.

I have already started the grill first by taking a good couple of handfuls of the wood chips and putting in a loosely sealed  aluminium foil pouch. I did not turn the heat on the side with the wood chips until I placed the turkey in.

Right, the turkey has been put on a rack in pan with water at ready to put in once on grill.  Place the turkey on the non  heat side and put water in the pan. At this point I have turned the far side to high and the middle and right side to no flame. I also have place a meat thermometer in to watch the temp. I’m going to use indirect heat method.

Close the lid, watch the temp so it does not go to high, mine stayed around 250-300. I waited an hour by this time the chips were long smoked out and then turned  so the other side is facing the heat.

Cooked until 165 or there about. I usually don’t like to use those plastic pop up guides but it was there and what the heck. it popped before the temp said 165 but I grabbed my instant thermometer and it agreed to time for a new battery for the old one.

At one point Lyn said no more smoking it makes me too hungry

There are only 2 of us so take out the food saver and open the freezer door.

This is a turkey weekend so last night I made and old favorite of ours

Bahn Mi-Style Turkey Burger

 

OK GOOGLE stop the sounds of the ocean time to go to Wrentham Outlet Mall.

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