My First Breast Experience - Follow Along Live

Discussion in 'Poultry' started by kevin13, Dec 17, 2011.

  1. kevin13

    kevin13 Meat Mopper SMF Premier Member

    Turkey breast that is :biggrin:

    After seeing Jeff's November newsletter about smoking a turkey brined in a buttermilk brine and stuffed with a roasted garlic, rub and chive flavored butter, I decided to give it a try. I went out and bought a Honeysuckle turkey breast (8.44lb) and proceed to thaw it out during the week. My mom caught wind of this via my wife and brought over a 7.87 pounder for me to smoke at the same time....nothing like pressure during a 1st smoke.

    Anyways, I smoked some garlic earlier in the week and made two batches of the garlic, rub, and chive flavored butter. Believe me when I say that it took all my willpower not to devour both batches right then and there. This stuff is amazing.

    So last night, I made up the buttermilk brine, placed each turkey breast into a 2.5 gallon ziplock bag, filled with the concoction and placed in the fridge overnight.

    This morning I removed them, gave them a good rinse and allowed them to drain while I got the MES going and sliced the butter. I then crammed as much butter as I could between the skin and the breast and then threw some chunks into the cavity. Dusted the bird with a bit of rub and threw them into the MES.

    I'm smoking at 240 and with a mixture of cherry, apple and hickory and will take up to an internal temp of 165, I'll start monitoring after about 3 hours. Then I wrap in foil and let it rest for an hour or so before slicing. I'll take my mom's over so that they can share with their guests this evening.

    No pictures of the brining process, etc. as the camera battery was dead. However, now that it's charged, here's the Q-view of the turkey breasts stuffed with the butter and dusted with rub. The 7.87lb is on the left, 8.44lb on the right. In case you're wondering, I pinned the skin with toothpicks to keep the breast covered.

    I'll update as I go along.
     
    Last edited: Dec 17, 2011
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great start!
     
  3. roller

    roller Smoking Guru SMF Premier Member

    Nice breast and you have 2 of them...
     
  4. kevin13

    kevin13 Meat Mopper SMF Premier Member

    1 hour in. Most if not all of the butter is melted, which I kind of expected due to the heat. Hopefully it gave the breast a good basting.
     
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    WHOA! Is that a typo or are you actually Smoking a Turkey at 140*F !?!  Unless you added some Cure#1 to the Buttermilk Brine, You are running some serious risk here...Run the temp in the smoker up to 225*F ASAP. You need to up date your post to reflect the temp change or I can if you wish...JJ   Way to go! Lookin' good so far...[​IMG]...JJ
     
    Last edited: Dec 17, 2011
  6. kevin13

    kevin13 Meat Mopper SMF Premier Member

    It's a typo. I'm smoking at 240 degrees. I've updated my post to reflect 240. Thanks for the heads up.
     
  7. kevin13

    kevin13 Meat Mopper SMF Premier Member

    2 hours in.
     
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Your breasts are looking real good! Did I just say that?  [​IMG]
     
  9. sprky

    sprky Master of the Pit OTBS Member

    [​IMG]  [​IMG]  on your first Breast Experience
     
  10. kevin13

    kevin13 Meat Mopper SMF Premier Member

    3 hours in and the 7.87lb is reading 146 and the 8.44lb is reading 136. Looking good so far.
     
  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Keep it coming!
     
  12. kevin13

    kevin13 Meat Mopper SMF Premier Member

    4 hours in and the 7.87lb is reading 159 and the 8.44lb is reading 155

    .
     
  13. kevin13

    kevin13 Meat Mopper SMF Premier Member

    Both breasts have hit 165 and are double wrapped in foil and placed in a cooler to rest for an hour or so. I'll update with sliced pictures afterwards. Keeping fingers crossed that they taste as good as they look and smell. :drool
     
  14. ugaboz

    ugaboz Smoking Fanatic

    looks great
     
  15. kevin13

    kevin13 Meat Mopper SMF Premier Member

    The turkey was fantastic, the juiciest I've ever had to be honest. The buttermilk brine really helped in retaining moisture during the entire smoke. The garlic, rub, and chive butter basted really well and added some nice flavor to the turkey. I'll definately do this again for sure. Only downside was the skin was rubbery, but something I had no problem overlooking.
     
  16. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Looks great!...JJ
     
  17. Looks like you hit a Home run with those Turkey Breasts Kevin...[​IMG]  Any reports from the Mother in law?? Hope she enjoyed her turkey also!!!
     
  18. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    Those are some good looking breast[​IMG], the only thing is……you didn’t post the buttermilk brine recipe…Would you post it or pm it to me for future use???? Thanks ShoneyBoy
     
  19. kevin13

    kevin13 Meat Mopper SMF Premier Member

    It was my mother, not mother in law actually. My parents and their guests absolutely loved it and ended up eating more of it then the brisket my mom made. :yahoo:

    It's from Jeff's newsletter. Here's the link to the whole thing.....http://www.smoking-meat.com/november-10-2011-smoked-buttermilk-brined-turkey.html
     
  20. teeznuts

    teeznuts Master of the Pit

    Way to go! I use tootth picks to pin the skin also.
     

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