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Turkey Breast Only

post #1 of 6
Thread Starter 

I have seen mostly posts on smoking a whole Turkey.  However, for this Thanksgiving I have one person bringing a whole fried turkey, I planned on also smoking a turkey. 

 

Majority of guests prefer just the breast meat, so I have no need for legs, wings, or a 'stunning looking' traditional looking turkey.

 

With that said...what is the consensus\techniques regarding smoking the turkey breasts only?

I plan to inject and brine first.

Will likely just buy the breast meat - if I can find it locally - vs butchering a whole Turkey prior.

Use skin to protect the meat?

Wrap in bacon?

etc??

 

post #2 of 6

Leave the skin on to protect the breast. You can follow the instructions for a whole turkey. You want the breast to be 165 IT when you take it off the smoker. I like to put some rub & butter under the skin & the butter will help keep it moist.

post #3 of 6

I have smoked the breast only with great success.

I use Tips Brine    http://www.smokingmeatforums.com/a/tips-slaughterhouse-recipes-for-poultry

 

And Yes (like AL said)

Quote:
You want the breast to be 165 IT when you take it off the smoker. I like to put some rub & butter under the skin & the butter will help keep it moist.

 Good luck and remember the Qview biggrin.gif

post #4 of 6

Try one of these http://www.smokingmeatforums.com/t/112571/holiday-turkey-practice-with-q-view It's basically a turkey minus the legs, thighs, wings etc. We typically skip the dark meat as well. I find that I get more usable white meat out of a 8-9 lb "whole breast" than I get out of a 15 lb whole turkey. You can brine, inject, rub or whatever. These are definitely something to try if you're just serving white meat. I get em at walmart.

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post #5 of 6
Thread Starter 

Excellent advice - thanks Teeznuts

post #6 of 6
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