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Turkey Breast Smoked on the MES

post #1 of 16
Thread Starter 

Found these Turkey breast on sale at $.97/lb and just had to load up on these and get one into the MES.

 

After a little trimming put into the brine overnight in the refrig. for smoking the following day.

 

Pulled it out of the brine and washed with cold water patted dry before a rub down and with canola oil and applied the rub. Let it stand for an hour before placing in the MES.

 

After 4.5 hours the IT was 169 and removed from the MES and let it rest covered for 30 minutes. Really developed a heavy colorful bark but the skin was a little chewy. Breast meat was tender, moist and a lot of flavor coming through from the rub. Hickory pellets in the AMNPS did their job adding to the overall flavor. The remaining turkey will be sliced up for sammies.

 

Details of the smoke.

 

Enjoy

 

Larry

 

Turkey Breast (Bone in) 8/16/2015 Brined overnight
Weight      
6# Hickory Pellets On 3rd Shelf  
Start MES 265 Maverick 1 in meat Maverick 2 in air
1 Hour MES 265 93 255
2 Hour MES 265 133 268
3 Hour MES 265 158 255
4 Hour MES 265 bump to 275 162 257
4.5 Hour MES 275 169 260
       
  BRINE    
  1 gal water   RUB
  1/4 c. kosher salt   Canola oiled whole breast
  1/4 c. brown sugar   Used Emeril's original w/ 1/2 amount of cayenne plus 
  1 tsp garlic powder   smoked paprika
  1 tsp onion powder    
  1 tsp Tony's Cajun   Rubbed all over, including under the skin.  Sprinkled a 
  1 tsp celery seed   little more on the skin after in pan

 

Great Price at $.97/lb.

 

Rubbed down and ready for the smoke

 

Four hours in and needs a touch more time.

 

Getting ready to carve

 

Great combination of flavor from the turkey and the candied sweet potatoes

post #2 of 16

Wow looks sweet. I've never cooked them that high,  The skin looks good but you said it was chewy. Normally I remove the skin and apply the rub to the breast. Looks great though.  What chips you use?

post #3 of 16

Looks pretty tasty.

Richie

post #4 of 16

Looks good, Well done sir!

 

phatbac (Aaron)

post #5 of 16
Thread Starter 
Quote:
Originally Posted by joeski View Post
 

Wow looks sweet. I've never cooked them that high,  The skin looks good but you said it was chewy. Normally I remove the skin and apply the rub to the breast. Looks great though.  What chips you use?

Had expected the skin to be chewy since it was brined to start with. Had worked some rub under the skin and it gave good flavor. I feel that the skin on helped retain some of the moisture and I had not planned to eat it. Used Hickory pellets in the AMNPS.

 

Larry

post #6 of 16
Thread Starter 
Quote:
Originally Posted by phatbac View Post
 

Looks good, Well done sir!

 

phatbac (Aaron)

Thanks Aaron

 

Picked up 6 more of the turkeys at that price and getting stocked up. Lowes Food had these in WS.

post #7 of 16

I'm going to have to pick a couple up. thanks!

 

phatbac (Aaron)

post #8 of 16
Thread Starter 
Quote:
Originally Posted by phatbac View Post
 

I'm going to have to pick a couple up. thanks!

 

phatbac (Aaron)

I think the sale ends today or tomorrow. Hope you find them.

 

Larry

post #9 of 16
Very nice biggrin.gif

Ii also enjoy Turkey Breast , and that loks mighty apetizing ! drool.gif

Have fun and . . .
post #10 of 16
Thread Starter 

This smoke turkey came out better than what you buy in the store for $10/lb and much less in cost.

 

Had a good lunch today using the slices of my smoked turkey.

 

Larry

 

 

post #11 of 16

This looks really good neighbor, Im going to have to give it a try

post #12 of 16

Great looking bird! Left over smoked turkey sandwees are the best! Nice Smoke!

post #13 of 16
Thread Starter 
Quote:
Originally Posted by chandlers pawpa View Post
 

This looks really good neighbor, Im going to have to give it a try

Thanks David

 

Should have had you over for lunch.

 

Larry

post #14 of 16

Great job looks awful tasty!! 

 

A full smoker is a happy smoker

 

DS
 

post #15 of 16

Twoalpha... I noticed it looks like you smoked the turkey in the pan.  And I've never done that thinking the smoke wouldn't be able to get to the turkey as good as possible.  But that's just a theory.  So I just wanted to ask you what your experience has been.

post #16 of 16
Thread Starter 
Quote:
Originally Posted by joeski View Post
 

Twoalpha... I noticed it looks like you smoked the turkey in the pan.  And I've never done that thinking the smoke wouldn't be able to get to the turkey as good as possible.  But that's just a theory.  So I just wanted to ask you what your experience has been.

When there will be a lot of drippings and/or mess to clean up after I use a pan and also if you are wanting some drippings for gravy or sauce. Also note that I put a small meat rack in the pan to elevate the meat and to get smoke to all parts. Smoke favor for me has worked out well on all areas of the meat. 

 

Thanks for asking.

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