Smoked Turkey Breast - Qview

Discussion in 'Poultry' started by fbi van outside, 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:

     
    Last edited: Jan 16, 2015
  2. bear55

    bear55 Master of the Pit

    Looking good, waiting for more pics.
     
  3. In the mood for turkey now !!

    Gary
     
  4. b-one

    b-one Smoking Guru OTBS Member

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

    foamheart Smoking Guru OTBS Member SMF Premier Member

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

    Sounds delicious, and I am still full from supper!
     
  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:


    First couple slices and everything is looking good:


    More slices for the avacado BLT sandwiches:


    Finally, the feast with homemade French fries:


    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
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

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

    Nice looking breast!
     
  8. Man does that look great, I love Turkey samich 

    Gary
     
  9. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

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

    mdboatbum Master of the Pit OTBS Member

    That's no way to treat your dinner guests!! Let em outta there!
     
  11. With leftover turkey from last night we made SOS. My wife made a white gravy using the bacon grease. Delish!


    Sorry, I couldn't resist and took a bite [​IMG]
     
  12. Good use of left overs I like it

    Gary
     
  13. drewster59

    drewster59 Newbie

    How many hours total dit it take at 235° to get it done?
     
    Last edited: Mar 16, 2015
  14. 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!
     
  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.
     
  16. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Really nice, thanks for sharing. Now the process of begging for one the smoke... [​IMG]
     

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