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Smoked Turkey Breast with 1 qview

post #1 of 17
Thread Starter 
Brined a turkey breast for about 17 or so hours. Smoked it lightly with some mesquite to an internal temp of 170, pulled it, wrapped it and left it alone. Just sliced into it and it's about as juicy as juicy can get. Going to make lunch meat for this week out of this one.

post #2 of 17
That thing looks great nice job PDT_Armataz_01_37.gif
post #3 of 17
looks good, has great color, great job!!!
post #4 of 17
This looking meat Danbury.
post #5 of 17
Great looking smoke with plenty of leftovers for the week ... that is better than any fast food I know of! PDT_Armataz_01_37.gif
post #6 of 17
Nice breasts! Well I am pretty sure I have never said that before!PDT_Armataz_01_37.gif
post #7 of 17
yes i must say they look good im going to do 2 chickes this weekend for luch meat why do you pull it then rap it in tin fole ?
post #8 of 17
Thread Starter 
It will continue to cook with the temperature raising another 5 or so degrees once you pull it. I wrap it to retain the moisture and heat (usually put meat once pulled in a cooler). It's always advisable to let any meat rest once you pull it off the smoker.
post #9 of 17
lol ok i thoght you ment pull the meat apart then rap it ..just a miss understsading
post #10 of 17
Great job, I have been waiting for on a sale but none so far.PDT_Armataz_01_37.gif
post #11 of 17
I had turkey-bacon-ranch sammies, turkey salad sammies (chicken salad type recipe), and a broccoli-rice-cheese casserole with my smoked breast I did recently. Adds a nice rich flavor with the smoked turkey breast. Wanna do a pot pie with it next time!
post #12 of 17
Good lookin' bird! Mesquite eh? Ahhh well, if ya like it strong, that's yer wood. Oughta try turkey with apple or cherry sometime... it's almost a sweet flavor.
post #13 of 17
Thread Starter 
I use all kinds of woods, cherry and apple included, but for turkey we prefer a "light" smoke with mesquite. The key is to use one small chunk.
post #14 of 17
Looks great and sounds like it hit your taste bud expectations. PDT_Armataz_01_37.gif
post #15 of 17
How many pounds was it and how long did you smoke it? I'm looking for a first-time project, and am thinking about doing a turkey breast.

post #16 of 17
Thread Starter 
Jim, to be honest I don't remember how much it weighed. Being that I cook by thermometer, I very seldom pay much attention to weight.
I want to say it took about 4 hours or so, but don't hold me to that. I did try to maintain my temperature at or around 300 and I think I picked up the lid one or two times for a quick peak. I never did turn the breast, but kept it back side down.
Wished I could be more on the money for you where as time and weight are concerned. I would suggest that you do cook by thermometer, when you hit 170, pull it off the pit, wrap it in foil and put in a cooler for a while. I do that with just about anything except bbq chicken pieces. Those get pulled and eaten right away around here.
post #17 of 17
That's cool. The time is more of what I was after - weight just because I couldn't tell by looking at it, and want to gauge how long I need to plan for it.

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