Injected & smoked TB w/ q-view

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kesmc27

Smoking Fanatic
Original poster
Feb 13, 2014
374
41
South central Minnesota (New Ulm)
Well this weekend I'm smoking a injected turkey breast for supper. I mixed the injection yesterday.

The injection:

1 c chicken broth
1 c lemon juice
1/4 c canning salt
1 T garlic juice
20 shakes hot sauce
1 stick butter

The bird has been in the fridge thawing a few days. I took him out and washed him and injected him, covered and put in fridge until tomorrow when I'll pull him out rub and smoke for supper. Come back tomorrow for the smoke and the meal.....

The injection

The breast
 
Is it correct that you are smoking that turkey, or BBQing it?  I thought smoking required curing with a bit of sodium nitrite and brining. Might be just different terminology for different folks. RAY
 
Ah ha, I understand now. I guess you smoke somewhere between 225º-250º, I pull at 165º also. I'll be waiting for the Thanksgiving sales and pick up a quad of 14 - 15 pound birds, want to deep-fry at least one. That hot sauce and garlic juice should give your bird a lot of flavor, sounds nice. RAY
 
Ah ha, I understand now. I guess you smoke somewhere between 225º-250º, I pull at 165º also. I'll be waiting for the Thanksgiving sales and pick up a quad of 14 - 15 pound birds, want to deep-fry at least one. That hot sauce and garlic juice should give your bird a lot of flavor, sounds nice. RAY
Ray you hit it on the nose! It will be juicy goodness. Thanks
Steve
 
While the smoker was heating up I just did a rub of Tony's. When all is said and done I am gonna boil the carcass and make "Foamheart's" gumbo, but that's another day. Filled the water pan and added Apple and Alder for a mellow smoke. Sliced breast for supper and smoked sandwiches for work.

Rubbed
Put the baby on a rack
Added the smoke
 
When sliced smoked turkey got to 8 to 9.00/lb for sandwichs, I now keep turkeys in the freezer to make my own and everyone likes 'em better. I get the enjoyment of doing it, I get .99 cent turkeys, I get as kesmc mentioned carcuses for gumbo, its really something even I can understand.

Looking good so far!
 
 
When sliced smoked turkey got to 8 to 9.00/lb for sandwichs, I now keep turkeys in the freezer to make my own and everyone likes 'em better. I get the enjoyment of doing it, I get .99 cent turkeys, I get as kesmc mentioned carcuses for gumbo, its really something even I can understand.

Looking good so far!
Thanks Foamy! Cant wait to try your gumbo.

Steve
 
That looks beautiful Steve, nice piece of work! There's nothing wrong with stove top to me, it's part of a turkey dinner and sure can't go into a bird that's being smoked. Nice job! RAY
 
Great looking turkey! I like stovetop let alone the tasty additions you added just makes it even better! Kraft makes a jalepeno Mac and Cheese it goes great with hot sausage, I plan on making some and trying to smoke it one of these days.
 
Great looking turkey! I like stovetop let alone the tasty additions you added just makes it even better! Kraft makes a jalepeno Mac and Cheese it goes great with hot sausage, I plan on making some and trying to smoke it one of these days.
Thanks b-one. I like stove top especially when we "jazz" it up some, but I really like making my gibblet dressing, that is to die for. Takes time though.  Mac and cheese, sounds like an interesting smoke.

Steve
 
Lookin good! Looks juicy in the pictures, nice flavor modifers, and Tony's on top. So which of those plates are mine?

Great looking breast! Excellent choice for the injection.

Excellent smoke.

bravo.png
 

Inards is layers of flavor!
 
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