It was a beautiful winter Sunday at the market, I was walking around without a list like a wild cat looking for its supper. Suddenly, hidden in a refrigerated thicket, I noticed turkey breasts on special. It must be said that before I became more seriously interested in BBQ, I had very rarely cooked turkey. The one that presented itself to me was cooked by others.
The famous Thanksgiving turkey. Even when stuffed with stuffing and accompanied by its accompaniments, its flesh was always dry and disappointing in the end.
The griller in me saw this as a challenge. It was up to me to make the beef blush with jealousy, which, from the height of its marbling, condescendingly mocked the flesh of this winged animal.
The plan was simple: find the recipe that could be as popular as Pamela Anderson in the 90s.
Servings: 2
Cooking time: 1 hour
Preparation time: 15 minutes
Ingredients:
- 1 turkey breast cut in half with bone.
- Baby potatoes
- Chicken broth
Brine
- 240g of salt
- 80g brown sugar
- 4 liters of water
- 3 tbsp Caribbean dry marinade from BBQ Quebec
- 1 tbsp lemon juice
- 1 tsp pepper
- 1 piece of 2 cm of fresh ginger
Injection
- ¾ cup melted butter
- ¼ cup chicken broth
Dry marinade
- Argentina dry marinade
- Garlic Powder
- Paprika
- Pepper
Smoking
- Apple wood
For the baby potatoes
- 2 tbsp olive oil
- Argentina Spices from BBQ Quebec
Accessories
Preparation:
BRINE
1-Mix all brine ingredients in a large bowl/dish/container except salt and Caribbean spices. The important thing is that this container can accommodate your turkey and that the brine completely submerges the turkey. Do not introduce the turkey immediately.
2-In a glass of boiling water, dissolve the salt and Caribbean spices and once well dissolved, add it to your container which will hold the turkey which contains the rest of the brine.
3-If the water temperature is still very cold, you can put your turkey in the brine. If the temperature has increased because of the glass of boiling water, put it in the refrigerator for a few hours to reach a temperature of 4 to 5 degrees.
4-Put the turkey in the brine and refrigerate for 24 to 30 hours.
5-After 24 hours, remove the meat and discard the brine solution. Rinse under cold water and gently rub to remove the salt.
INJECTION
6-Add the chicken broth to the butter and let it infuse for about 30 minutes. You can put the measuring cup of infused butter in the oven at the lowest temperature, so that the butter does not become hard again.
7-With a marinade syringe, inject the butter into the breast, taking care to go to the center by gently withdrawing the needle while you press the plunger. Ideally, detach the skin from the flesh with your fingers and inject WITHOUT piercing the skin or as little as possible. When the flesh is overflowing with juice, it is time to move on to another area. The breast should almost double in volume.
RUB SPICES
8-Mix the spices together in a bowl and sprinkle over the turkey. Make sure it gets all over, underneath and on the skin.
9-Put the potatoes in a bowl and drizzle with olive oil. Sprinkle with Argentina spices.
9-Prepare the smoker to reach a temperature of 270°F.
10-Place the turkey in the smoker with the apple wood. Let the turkey smoke for 3 to 8 hours depending on your taste and the size of the breast. The important thing is to have the safe cooking temperature which is 160°F.
Plan to put your potatoes on the BBQ about 45 minutes before the end of your cooking time.
11-During cooking, baste the breast with the chicken broth every 10 minutes. Remove the potatoes when they become soft to the touch.
12-The internal temperature of the meat must reach at least 165°F, then let it rest for about 30 min. It will gain a few degrees.
Happy BBQ!
