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First Turkey - Q'vue

post #1 of 5
Thread Starter 

Just a quick post....


Had a turkey breast in the freezer and the wife said I could experiment with it.  Thawed it out and did 36 hours in Slaughterhouse brine.  Spatchcocked it and rubbed it down with butter.  Did some garlic, onion, kosher salt and cracked pepper on the skin.


Smoked it over hickory with apples and onions in the drip pan water.  Smoked at 290F until I got it up to 130, then went down to 225F until the bird was 170.  Spritzed hourly with Slaughterhouse spritz.



The whole plan for the bird is for sandwiches after church.  I didn't bother with crisping the skin, so it was pretty rubbery. 


The taste is pretty good.  Maybe a little to long in the brine as it is a little "hammy" and I think it was an "enhanced" bird.  I learned a lot reading about what I was doing AFTER I had brined and had it on the grill. 


This bird is taste but hopefully the next bird will be better!



post #2 of 5

Looks good to me! I wish I had a sammi.

Happy smoken.


post #3 of 5
Looks like some tasty sammies coming up!
post #4 of 5

Looks good but someone took a bite out of it.

post #5 of 5

It looks pretty yummy to me.


I'm doing one right now.  I hope it comes out OK. I've never done one of these turkey breasts before, either.


I didn't have time to do any brining, so we'll see if it's any good.

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