turkey breasts

Discussion in 'Poultry' started by bossdogg, Feb 9, 2010.

  1. bossdogg

    bossdogg Fire Starter

    I have recently put myself on a diet. fortunately I have been doing fine. I was standing at the deli counter the other day ordering a half lb of turkey breast and got to thinking about myself man this is stupid you could be smoking your own turkey breast and make it taste good. now I have done a few things so far but never poultry on a smoker. we did do two turkeys over a spit on an open campfire at campouts and we used this recipe http://www.virtualweberbullet.com/turkey6.html here are my thoughts. since PA is getting dumped on with snow I figured saturday will probably be spent inside the house doing absolutely nothing but watching tv playing on the net. I was going to go to the cabin but theres no way I can make it up there.

    so I figured what better way to make a day go faster then to cook. I was thinking about making a brine that is in the above link. soak the breasts and then smoke till done. problem is I do not know what done is with a turkey. we always cooked till the leg bone was twisting out of the joint with the whole bird. so what temp should I run these turkey breasts to before it is finished. would a rub be in place here also? what wood will work for turkey?
  2. mr mac

    mr mac Smoking Fanatic SMF Premier Member

    If you smoke at about 240-250* then you can be safe pulling it out of the smoker at 165* internal and allow to rest and maybe even cool before slicing.
  3. bossdogg

    bossdogg Fire Starter

    what would be the general amount of time it might take till it is done. I have plenty of time in the world just wondering time frame. might end up getting the quad out and playing this weekend a bit at a buddys house.
  4. nwdave

    nwdave Master of the Pit SMF Premier Member

    I went to your link by virtualweber. Down at the bottom is a link about boneless, skinless turkey breasts. You might find your answers there. Very interesting btw.
  5. bossdogg

    bossdogg Fire Starter

    doh to me. I jumped the gun. one more question. I got to looking at different woods for smoking. I live in the country and have a black cherry tree that will probably get hacked down this year that will be used for smoking but I was looking at a thread that said grapevines work well. I can go to the mountian ground I hunt and get all the grapevines I want. is there something I am looking for with them as to how dry they need to be? has anyone used grapevine?
  6. mr mac

    mr mac Smoking Fanatic SMF Premier Member

    Many moons ago when I lived in the San Joaquin Valley of California we had a smoke that used old vines. As memory serves me it was pretty darned good. A fairly mild flavor. Should work well for you along with your cherry.
  7. tom in nc

    tom in nc Smoke Blower

    I followed that recipe on virtualweberbullet for bonless skinless turkey breasts last fall and it turned out ok. I used hickory instead of apple or cherry as like the recipe says and I used to many chunks of wood. All I tasted was hickory smoke - it was too much. My bad... [​IMG]

    I'm going to give it another try this weekend with cherry wood and I'm only going to use a two chunks max. Hopefully I'll be able to taste some turkey with my smoke.
  8. cheech

    cheech Master of the Pit OTBS Member

    Sorry to hijack but I also "Many moons ago when I lived in the San Joaquin Valley of California" I grew up in Ripon. Did you grow up near by?

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