Sliced turkey breast for sandwiches?

dan gostisha

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Dec 30, 2013

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• Jan 5, 2015

• #1

My son asked me this weekend if I could make the honey smoked turkey deli meat he likes. So, I was just wondering if anyone had done this with a boneless breast.  Is there anything special I would need to do or just smoke it as I normally would and take the slicer to it?

 

dirtsailor2003

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• Jan 5, 2015

• #2

If you are going to hot smoke it then there isn't anything special that you need to do. You may want to brine it overnight for added flavor.

If you were going to cold smoke it then you'd want to use cure.

Personally I would brine it and hot smoke it. As far as getting the honey flavor he is looking for a good honey based glaze would probably be your best bet. I'd apply the glaze the last 39-45 minutes of the smoke.

 

Last edited: Jan 5, 2015

chef jimmyj

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• Jan 5, 2015

• #3

Absolutely Brine it! That will give the moisture so common in deli turkey. Try 1/2gal Water, 1C Honey, 1/4-1/2 C Kosher Salt, plus any Herb or Spice that the brand he likes has on it. Soak a min of 8 hours, overnight would be better. Next either dry it in the refer, uncovered, a second night to form a pellicle or an hour infront of a fan will do the same. Hot smoke at 225, basting as described above, to an IT of 160 then let it rest on the counter tented with foil, 30-45 minutes wrap and refer before slicing...JJ

 

dan gostisha

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Dec 30, 2013

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• Jan 5, 2015

• #4

Thanks guys,  I normally brine my turkeys and m dad has a really great maple bring that he has used I'm thinking if I get that brine and substitute honey for the syrup and then a glaze that should work out well.

Do you think the breast will hold up well to the thin slicing?  Will be doing it the end of this week I'll try to remember to post some q-view.

 

chad martinell

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Dec 30, 2013

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• Jan 6, 2015

• #5

I'm also about to smoke a boneless turkey breast. I've got it thawing in the fridge at the moment. Hadn't thought to brine it, but maybe I'll put off the smoke for one more night and put the turkey in brine tonight. 

 

dan gostisha

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• Jan 6, 2015

• #6

Chad Martinell said:

 
I'm also about to smoke a boneless turkey breast. I've got it thawing in the fridge at the moment. Hadn't thought to brine it, but maybe I'll put off the smoke for one more night and put the turkey in brine tonight. 

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I would definitely brine it.  Ever since I started brining my turkey and chicken I can't imagine doing one with out brining it.

 

chad martinell

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Dec 30, 2013

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• Jan 7, 2015

• #7

Well, I wasn't going to have the time to bribe (turkey already thawed and would go bad if I didn't get it cooked tonight). So I covered it in butter, Rosemary, pepper, salt, and some Meyer lemon zest and threw it in the Traeger.

Let it go for a while and then found that the heat was gone. Turkey got a little break while I cleaned out the firepot and got the smoke flowing again. A total of about 3 hours on the smoker and here is the result;

image.jpg

• chad martinell
• Jan 7, 2015

I let it rest a while and took a taste. I like it so far. Being the taste was from the end, it was a bit dry. Not too worried about the center though. Now it's all wrapped up and waiting for my new slicer to arrive!

 

chef jimmyj

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• Jan 7, 2015

• #8

Dan Gostisha said:

 
Thanks guys,  I normally brine my turkeys and m dad has a really great maple bring that he has used I'm thinking if I get that brine and substitute honey for the syrup and then a glaze that should work out well.

Do you think the breast will hold up well to the thin slicing?  Will be doing it the end of this week I'll try to remember to post some q-view.

Click to expand...

It will slice fine as long as 1) You don't overcook it,160° is plenty, and 2) It is very cold having rested in the refer 24 hours for all the gelatin between the muscle fibers to set and hold everything together...JJ

 

dan gostisha

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• Jan 17, 2015

• #9

Picked up my turkey breast finally!! Will be going into the brine tomorrow night for a Tuesday smoke.  Will post q-view when its done.

 

dan gostisha

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• Jan 22, 2015

• #10

20150121_165156.jpg

• dan gostisha
• Jan 22, 2015

Brined and ready for the smoker.

20150122_072944.jpg

• dan gostisha
• Jan 22, 2015

All sliced up for packaging.  Forgot to take one before slicing.

 

mab007

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Nov 9, 2014

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Rockville MD

• May 3, 2015

• #11

Anyone ever smoke and then freeze a turkey breast?  do you leave it on the bone?  should I vac seal?  how does it hold up in freezer?  how is texture later?  Just smoked two 3 lb turkey breasts, now I have 3lbs too much...how long does a smoked turkey breast keep safely in the refer?