JP

02/09/21

Injected turkey breast

Turkey is a meat that is often combined with a sauce so that it does not taste stringy and dry. Marinades take a long time to penetrate the meat and once you put it on the grill, it can char.

So, I suggest you inject it with a delicious mixture to give it flavor and save you time!

Note that you can make this recipe with any BBQ, but before you attack and cook the meat, I recommend inserting a BBQ Québec Smoke Box or a BBQ Québec Copeaunateur into your BBQ; then you will really be on your way to glory. As for the chips, I recommend maple or apple chips for those looking for a milder taste, then hickory chips for those who want a more pronounced smoky taste in each of their bites (BBQ Québec has a large selection of chips that is worth the detour!). Also, to infuse even more succulent aromas into the meat, you can even replace the water in your Copeaunateur with apple juice. Otherwise, in the case of a Smoke Box, I advise you to insert an aluminum dish filled with water near one of the burners of your BBQ so that it heats and humidifies the interior of your BBQ and at the same time, makes your piece of meat more tender.

So, here is my foolproof recipe for injected turkey breast!

Working tools:

• BBQ Injector Quebec

• Thermomax BBQ Quebec

Ingredients :

• 1 turkey breast

• 1.75 lbs Butcher BBQ Sweeter than Sweet Ham and Bacon Brine Mix

• 2.8 liters (1 gallon) of water

• Booster BBQ Québec flavor enhancer , to taste

• Texas BBQ Quebec spices , to taste

• Colonel Mustard Sauce BBQ Quebec or Blues Hog Honey Mustard

Preparation :

1. To keep the mixture that will be injected for a long time, boil the water (optional).

2. In a bowl, mix the brine mix and water until smooth.

3. Fill the injector syringe with the liquid mixture according to the size of the turkey breast. Inject the liquid mixture into every inch of the meat, making sure to move the syringe slowly so as not to accumulate too much liquid in one spot. (The remaining mixture can be set aside, stored for up to a month, and used in other recipes.)

4. Let the meat rest for 24 hours.

5. Preheat the BBQ to 275°F (if, like me, you have a Camp Chef with a WiFi remote controller, you can even check the temperature from your phone and continue preparing your meat inside).

6. Coat the turkey breast with Booster, then Texas spice.

7. When the BBQ temperature is stable, place the large end of the piece of meat towards the bottom of the BBQ. Close the lid and let the meat be slowly caressed by the smoke and make love to the grill for 1 hour (no cheating, the lid must remain closed!).

8. Take the temperature of the turkey breast by placing the Thermomax right in its center. If all goes as planned, the temperature should be around 130-140°F.

9. Close the lid and cook the meat for 1 additional hour without turning it. Cooking is complete when the internal temperature of the meat (at its core) is 180°F.

10. Remove the meat from the BBQ and let it cool on the counter for about 20-30 minutes until it reaches room temperature.

11. Place the turkey breast in the refrigerator for 2 hours until it becomes very cold (its texture should resemble that of ham).

12. While it is cold, cut the meat into small slices and serve with Colonel Mustard or Honey Mustard sauce and enjoy! (For an even better result, I suggest accompanying it all with a good coleslaw!)

Which just goes to show that sometimes there's nothing better than a good cold meal! Enjoy your BBQ and bon appétit!