Smoked Turkey Breast - Qview

fbi van outside

Smoke Blower

Original poster

Dec 30, 2014

85

17

Southern California

• Jan 16, 2015

• #1

Making smoked turkey breast BLT sandwiches with avocado for dinner tonight. Made a butter bath (using 1 stick of butter) for the turkey spreading a commercial rub all over including under the skin. I also spread the melted butter over the breast first. I will let the breast smoke in the butter bath for 1.5 - 2 hours. Then I will take out setting directly onto the 2nd grate. I got a mix of Jack Daniel's and cherry wood for the smoke; mostly cherry. MES is set to 235. Here's 1st pic. Will add more pix later:

Turkey Breast.jpg

• fbi van outside
• Jan 16, 2015

 

Last edited: Jan 16, 2015

bear55

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Jan 7, 2013

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South Mississippi

• Jan 16, 2015

• #2

Looking good, waiting for more pics.

 

gary s

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Jan 6, 2011

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• Jan 16, 2015

• #3

In the mood for turkey now !!

Gary

 

b-one

Legendary Pitmaster

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Aug 31, 2014

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Michigan

• Jan 16, 2015

• #4

Not sure which part will be better the turkey or the bacon:drool

 

foamheart

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Apr 4, 2013

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South Louisiana, on the Mississippi River

• Jan 16, 2015

• #5

Don't foget that avocado..... that sucker makes it a special.

Sounds delicious, and I am still full from supper!

 

fbi van outside

Smoke Blower

Original poster

Thread starter

Dec 30, 2014

85

17

Southern California

• Jan 16, 2015

• #6

Alight, here's the rest of the pics. The breast came out fantastic; it was moist with plenty of juices. That butter bath really did the trick. I did not brine at all. Also, the combo of a little Jack Daniel's wood and mostly cherry wood mixed very well. Sweet with a hint of oak barrels.

Here's the breast out of the MES:

Bird.jpg

• fbi van outside
• Jan 16, 2015

First couple slices and everything is looking good:

Sliced.jpg

• fbi van outside
• Jan 16, 2015

More slices for the avacado BLT sandwiches:

More slices.jpg

• fbi van outside
• Jan 16, 2015

Finally, the feast with homemade French fries:

Samich.jpg

• fbi van outside
• Jan 16, 2015

We still got plenty of turkey so tomorrow I think we're going to make SOS with white gravy or a chef salad.

Cheers!

 

Last edited: Jan 16, 2015

foamheart

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Apr 4, 2013

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South Louisiana, on the Mississippi River

• Jan 16, 2015

• #7

I just finished my smoked turkey salad for lunch today..... so versatile.

Nice looking breast!

 

gary s

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Jan 6, 2011

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• Jan 17, 2015

• #8

Man does that look great, I love Turkey samich 

Gary

 

dirtsailor2003

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Oct 4, 2012

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Bend Oregon

• Jan 17, 2015

• #9

Mmmmmm, looks good. I have a couple Turkish hanging out in the freezer, may have to pull one out for later this week.

 

mdboatbum

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Apr 22, 2011

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Washington, DC

• Jan 17, 2015

• #10

dirtsailor2003 said:

Mmmmmm, looks good. I have a couple Turkish hanging out in the freezer, may have to pull one out for later this week.

Click to expand...

That's no way to treat your dinner guests!! Let em outta there!

 

fbi van outside

Smoke Blower

Original poster

Thread starter

Dec 30, 2014

85

17

Southern California

• Jan 17, 2015

• #11

With leftover turkey from last night we made SOS. My wife made a white gravy using the bacon grease. Delish!

SOS.jpg

• fbi van outside
• Jan 17, 2015

Sorry, I couldn't resist and took a bite

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

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4,705

• Jan 17, 2015

• #12

Good use of left overs I like it

Gary

 

drewster59

Newbie

Aug 6, 2014

2

10

• Mar 16, 2015

• #13

How many hours total dit it take at 235° to get it done?

 

Last edited: Mar 16, 2015

fbi van outside

Smoke Blower

Original poster

Thread starter

Dec 30, 2014

85

17

Southern California

• Mar 16, 2015

• #14

drewster59 said:

How many hours total dit it take at 235° to get it done?

Click to expand...

Hi,

I believe it didn't take more than 3 - 3 1/2 hours total time to smoke. I used a Thermo Works digital therm to monitor internal cooking temp. I highly recommend a quality therm and not to smoke food based on time alone.

Best success to you!

 

nymjk

Fire Starter

Sep 5, 2012

33

10

Long Island, New York

• Mar 17, 2015

• #15

3 to 3:15 should do it for a 7 lb. breast @ 235F.  I would  recommend however pushing it to at least 275F, should cut time to 2:30 or so but more importantly will provide some skin crisping that is so desirable.  I always brine, oil and spice rub and refrigerate to dry the skin for at least 24 hours; never fails to give amazing skin.

 

oldschoolbbq

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Jul 16, 2008

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NW Ohio - outside Toledo

• Mar 19, 2015

• #16

Really nice, thanks for sharing. Now the process of begging for one the smoke...