Wrapping & Rubbing Turkey Breast

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skinnydan

Newbie
Original poster
May 28, 2013
14
10
Long Island, NY
Hello all,

I have a 3.5 lb boneless turkey breast sitting in brine right now. Hope you're all sitting, but I can't wrap anything in bacon since we keep kosher.

Once the looks of horror subside, here are my questions. I had thoughts of wrapping it in Beef Fry, which is the closest kosher equivalent to bacon.

1) Will the beef (vs bacon) do anything unpleasant to the taste?

2) If I do it, should the turkey get hit with a rub, then the weave, then more rub on the outside? 

Thanks - Qview later once I'm done.

Dan
 
I don't know what beef fry is but I sure would give it a shot! It's gotta be good! I would rub the turkey then wrap it.
 
It's some form of cured beef (I can't figure out which part of the cow) designed to mimic to the best of its ability actual bacon. Since I have no experience with the real thing, I can't tell you how far it actually is from bacon.

I think I'll wrap it anyway - if nothing else it will keep the turkey moist and I can always toss the beef if it doesn't taste like anything. I think I might mix hickory & apple and see what happens.

Thanks S2 and I'll keep you posted.
 
OK, got the Q-view ready - three + hours on hickory and apple.

The Beef Fry Weave, based on the Bacon Weave tutorial here: http://www.smokingmeatforums.com/t/87072/bacon-weave-tutorial


Post-brine turkey breast


Rubbed with the Weber Texas Dry rub


Wrapped (mostly) in beef fry - I filled in the spaces as best I could after


About two hours in:


Tossed on some spare ribs and an elderly eggplant we needed to use up


Finished up spare ribs, after about 3 hours. I don't think they're a great cut for smoking, but the taste was good


Turkey finale:


Turkey was fantastic - nice and moist, and the beef fry crisped up nicely overall. One issue is I think more smoke flavor ended up on the beef than in the turkey, but overall this was a successful effort.
 
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