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Smoked Turkey Breast - Qview

post #1 of 16
Thread Starter 

Making smoked turkey breast BLT sandwiches with avocado for dinner tonight. Made a butter bath (using 1 stick of butter) for the turkey spreading a commercial rub all over including under the skin. I also spread the melted butter over the breast first. I will let the breast smoke in the butter bath for 1.5 - 2 hours. Then I will take out setting directly onto the 2nd grate. I got a mix of Jack Daniel's and cherry wood for the smoke; mostly cherry. MES is set to 235. Here's 1st pic. Will add more pix later:

 

post #2 of 16

Looking good, waiting for more pics.

post #3 of 16

In the mood for turkey now !!

 

Gary

post #4 of 16
Not sure which part will be better the turkey or the bacon:drool
post #5 of 16

Don't foget that avocado..... that sucker makes it a special.

 

Sounds delicious, and I am still full from supper!

post #6 of 16
Thread Starter 

Alight, here's the rest of the pics. The breast came out fantastic; it was moist with plenty of juices. That butter bath really did the trick. I did not brine at all. Also, the combo of a little Jack Daniel's wood and mostly cherry wood mixed very well. Sweet with a hint of oak barrels.

 

Here's the breast out of the MES:

 

 

First couple slices and everything is looking good:

 

 

More slices for the avacado BLT sandwiches:

 

 

Finally, the feast with homemade French fries:

 

 

 

We still got plenty of turkey so tomorrow I think we're going to make SOS with white gravy or a chef salad.

 

Cheers!

post #7 of 16

I just finished my smoked turkey salad for lunch today..... so versatile.

 

Nice looking breast!

post #8 of 16

Man does that look great, I love Turkey samich 

 

Gary

post #9 of 16
Mmmmmm, looks good. I have a couple Turkish hanging out in the freezer, may have to pull one out for later this week.
post #10 of 16
Quote:
Originally Posted by dirtsailor2003 View Post

Mmmmmm, looks good. I have a couple Turkish hanging out in the freezer, may have to pull one out for later this week.
That's no way to treat your dinner guests!! Let em outta there!
post #11 of 16
Thread Starter 

With leftover turkey from last night we made SOS. My wife made a white gravy using the bacon grease. Delish!

 

 

Sorry, I couldn't resist and took a bite nana2.gif

post #12 of 16

Good use of left overs I like it

 

Gary

post #13 of 16
How many hours total dit it take at 235° to get it done?
post #14 of 16
Thread Starter 
Quote:
Originally Posted by drewster59 View Post

How many hours total dit it take at 235° to get it done?


Hi,

 

I believe it didn't take more than 3 - 3 1/2 hours total time to smoke. I used a Thermo Works digital therm to monitor internal cooking temp. I highly recommend a quality therm and not to smoke food based on time alone.

 

Best success to you!

post #15 of 16

3 to 3:15 should do it for a 7 lb. breast @ 235F.  I would recommend however pushing it to at least 275F, should cut time to 2:30 or so but more importantly will provide some skin crisping that is so desirable.  I always brine, oil and spice rub and refrigerate to dry the skin for at least 24 hours; never fails to give amazing skin.

post #16 of 16

Really nice, thanks for sharing. Now the process of begging for one the smoke... :wife:

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