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Some questions about my turkey smoke...

post #1 of 7
Thread Starter 
Hi, I am preparing to smoke a turkey this Thanksgiving day. I am puzzled by some of the choices of meat though. My family just likes white meat so I thought I would get a turkey breast. There seems to be two choices: Turkey breast roast or Boneless turkey breast. So what's the difference and which is the better choice for smoking?

Here is what I've picked up so far in searching through the forums:
1. Plan to use the Slaughterhouse Poultry Brine
2. Not sure what rub to use?
3. Use Slaughterhouse Spritz (minus whiskey :) while smoking
4. Use apple wood for the smoke.
5. Smoke at 300degf until internal temp reaches 160F.

Anything I am missing?
post #2 of 7
Doing my first turkey smoke tomorrow (for Thanksgiving), so I cannot claim expertise on the subject of turkey smoking (have always heard the hardest part is getting them lit... ;).

But seriously - sounds like you are on the right track. Just be careful on salt in rub - don't want too much of that.

I will be using mostly cherry, with a little maple and apple for smoke.

You didn't post how big your turkey is, but if just a breast, it can't be all that big - so 300 degrees shouldn't be necessary unless you are just trying to get there quick. I plan on cooking my 12.3 lb turkey at about 225-230 (not much different than my usual smoking temp). Part of this is because I am going to load 'er up with a deer ham and deer ribs too.

I have used apple juice and grape juice in the past for a spritz (without any additional seasoning) and had good results I haven't tried the slaughterhouse recipe, but it does sound pretty good.

My turkey is about to get hit with the brine - just waiting on the brine to cool off. I just threw in whatever sounded good - salt, pepper, red pepper, lots of garlic, onion, bit of sage, very little ginger, little rosemary.

My rub is my own "secret" - but their ain't no secret about it - it uses pretty standard ingredients - chili powder, paprika, onion powder, garlic powder, black pepper, brown sugar, and a shot of Lowry's season salt.
post #3 of 7
Your list looks like its in the right direction. I did one last week. The only difference was that I cooked it at 250 and I used hickory with a little cherry.

Although, all that stuff is personal preference. I think you're good to go.
post #4 of 7
Thread Starter 
Any comment on the difference between Turkey breast roast or Boneless turkey breast. Are they the same thing and if not is there a better choice for smoking?
post #5 of 7
I'd go with a couple of bone in whole breasts. Basically, the front half of the turkey.A boneless breast might cook pretty quick and not get much smoke time. The bone in whole breasts usually take around 3hrs @ 300° and they come out pretty good. I pull them out around 163 internal temp.
post #6 of 7

bone in

i am with DAVENH

i have smoked a turkey for Thanksgiving for the past six years and i think the bone not only helps with the cook time i think it also helps add flavor to the meat........i have done the boneless breast but was not impressed with the out come also too i did "brine the meat" with the salt and sugar but i also added some apple juice for added flavor
post #7 of 7
What Raven and Dave said. Bone in Qs much better. I use boneless breasts for gift baskets because it's so easy to slice uniform, but it does not have the same taste.
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