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Turkey Breast For Sammies W/QVIEWS Part 2

post #1 of 14
Thread Starter 
A continuation of this from last night.


I dry cured it wth Tender Quick for 24 hours along with syrup, another confusing project since it's not a whole turkey, and it's not chicken parts. I read some ideas from Ritchtees recipe book he sent to me and couldn't decide. So as usual I'm winging it

I did a fry pan test after rinsing and it passed the test.

I then lifted the skin and squezed some Mr.s Butter Worths syrup for added moiture and protection from dying out. I was going to do what Erain said and use honey but didn't have any.

After 1 1/2 hours this is what it looks like.

Smoking at 240' starting with hickory and will add some apple.

Temp of the bird going in was 44' and is now at 124', wow that's fast.

Wish me luck since I am winging it again.

Thanks for watching. More to come.
post #2 of 14
Looking good so far, you really didn't waste any time after your score.
post #3 of 14
Nice looking start Ron. I cant wait to find out how it slices up for you. I have been wanting to do a whole turkey breast for a while now and cant find any. I did a frozen "Turkey Breast Roast" from butterball. It was good, but I am sure it does not compare to fresh. Good Luck.
post #4 of 14
Looking good Ron.
post #5 of 14
Looks good Ron should be some fine eating
post #6 of 14
Once again another grand adventure Ron! bravo..I am wondering, if next time you tried a jam instead of the honey or syrup? I know that raspberry and chicken pair oh so well together! ....
post #7 of 14
Looks great. should make some great sammies.

or cranberry sauce!
post #8 of 14
Thread Starter 
Nope, I can't wait for the next new smoke.

Thanks Norrell, this was a good score.


Thanks, jerry i'm sure It will, well I hope at this time.

Thanks Kelly, I may try that next , I still have 3 more in the freezer.

I just took it off at 165' will post some pics tomorrow.

As always, thanks for watching. More to follow.
post #9 of 14
Thread Starter 
Had a taste last night. As usual couldn't taste much smoke. I'll try again tonite when I post pics, the camera is recharging. Also let the wife be the judge, she don't smoke or drink.icon_smile.gif

post #10 of 14
Ron, your so cool!cool.gif

I love reading your posts, you really put your thought process out there, and I like how you think.

I am going to try the syrup trick on my next bird smoke.

Not that I am wishing the summer away, but when we get closer to Thanksgiving We have some cool turkey traditions I can't wait to hear your feedback on.
post #11 of 14
Thread Starter 
Thanks you very much, I appreciate the compliment.

I would more than happy to do that.

Final pics coming up with a surprise twist to this.

Thanks for watching!

post #12 of 14
another interesting smoke!!!! u my man are a smokin madman!!!! its great that you take the effort to share with us all with details and follow up on your posts, something i tend to forget to do...great pix, great job ron!!!
post #13 of 14
Thread Starter 
These are the final pics.

Temps about 150'.

Pulled at 160'

All plated up with my Vidalia onion instant cole slaw.

Here is the surprise. The wife, Carol, I'm gong to stop using wife, Carol instead since this is family, tasted a few slices and approved, nice smoke no salt. I said wait, I would bet that would be good hot, so I gently micked a few slices and gave her them. She said, " can you make some turkey gravy." I said yes, why? She said I'll have that for dinner with some corn, and cole slaw. Done!

The surprise is, I wanted this for Sammies right? Oh well, she loved her dinner and I was happy to provide that for her.


For me a little drier than I thought until you heat it. Next time I will brine cure with the tender quick which was another option. learn as you go.

After tasting a few slices myself and Carol tonight, and taking a sample to the CEO at Sandia Casino there is only enough for one Sammie. Not a real good yield, gonna defrost another one.

I took some pulled pork, Canadian bacon, and the turkey breast for the CEO since he showed some interest in smoked ham the last time we chatted. Who knows maybe this could lead to a gig, but not depending on it either. He is from Germany and likes good ham etc, They do have a BBQ Saturday buffet, yea right. Ya never know. I also have another lead for a different casino in the works.

Wish me luck, and thanks for watching.

post #14 of 14
Thread Starter 
Thanks Erain. I'ts also helpful to me. I wondered what I did differently with my last butt that made it so juicy and flavorful. I just looked up the old post and found the answer.

Plus I'm sure I have more time than you.

Take care and get some big fish this weekend.
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