Injected & smoked TB w/ q-view

Discussion in 'Poultry' started by kesmc27, Oct 25, 2014.

  1. Well this weekend I'm smoking a injected turkey breast for supper. I mixed the injection yesterday.

    The injection:

    1 c chicken broth
    1 c lemon juice
    1/4 c canning salt
    1 T garlic juice
    20 shakes hot sauce
    1 stick butter

    The bird has been in the fridge thawing a few days. I took him out and washed him and injected him, covered and put in fridge until tomorrow when I'll pull him out rub and smoke for supper. Come back tomorrow for the smoke and the meal.....

    The injection

    The breast
  2. sawhorseray

    sawhorseray Smoke Blower

    Is it correct that you are smoking that turkey, or BBQing it?  I thought smoking required curing with a bit of sodium nitrite and brining. Might be just different terminology for different folks. RAY
  3. Yes smoking . No cure. It will be smoked at a higher temp and brought to an inner temp of 165. No cure needed.
  4. sawhorseray

    sawhorseray Smoke Blower

    Ah ha, I understand now. I guess you smoke somewhere between 225º-250º, I pull at 165º also. I'll be waiting for the Thanksgiving sales and pick up a quad of 14 - 15 pound birds, want to deep-fry at least one. That hot sauce and garlic juice should give your bird a lot of flavor, sounds nice. RAY
  5.   Sounds like a tasty turkey breast. I'll watch for the finish.

    Last edited: Oct 26, 2014
  6. Ray you hit it on the nose! It will be juicy goodness. Thanks
  7. It will be, see Ya for supper
  8. While the smoker was heating up I just did a rub of Tony's. When all is said and done I am gonna boil the carcass and make "Foamheart's" gumbo, but that's another day. Filled the water pan and added Apple and Alder for a mellow smoke. Sliced breast for supper and smoked sandwiches for work.

    Put the baby on a rack
    Added the smoke
  9. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    When sliced smoked turkey got to 8 to 9.00/lb for sandwichs, I now keep turkeys in the freezer to make my own and everyone likes 'em better. I get the enjoyment of doing it, I get .99 cent turkeys, I get as kesmc mentioned carcuses for gumbo, its really something even I can understand.

    Looking good so far!
  10. Thanks Foamy! Cant wait to try your gumbo.

  11. Ok, don't drag me behind a horse but with the breast for supper I am making stove top stuffing....with fresh mushrooms and Jimmy Dean hot sausage and onion, and then baked in the oven for 1 hour.

    More to follow
  12. Time to pull and wrap.....
  13. I have to say this is the best injection I ever made. The flavor and juices just
    Burst in your mouth!!! Give it a try, you won't be sorry. You can also taste the Tony's which is a plus in my mind.
    Thanks for lookin
    Last edited: Oct 26, 2014
    foamheart likes this.
  14. sawhorseray

    sawhorseray Smoke Blower

    That looks beautiful Steve, nice piece of work! There's nothing wrong with stove top to me, it's part of a turkey dinner and sure can't go into a bird that's being smoked. Nice job! RAY
  15. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking plate of Turkey! Nice Smoke!
  16. Thanks Ray
  17. b-one

    b-one Smoking Guru OTBS Member

    Great looking turkey! I like stovetop let alone the tasty additions you added just makes it even better! Kraft makes a jalepeno Mac and Cheese it goes great with hot sausage, I plan on making some and trying to smoke it one of these days.
  18. Thanks sailor, Turkey is a fun smoke.

  19. Thanks b-one. I like stove top especially when we "jazz" it up some, but I really like making my gibblet dressing, that is to die for. Takes time though.  Mac and cheese, sounds like an interesting smoke.

  20. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Lookin good! Looks juicy in the pictures, nice flavor modifers, and Tony's on top. So which of those plates are mine?

    Great looking breast! Excellent choice for the injection.

    Excellent smoke.


    Inards is layers of flavor!
    Last edited: Oct 27, 2014

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