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And yet, another smoked turkey thread


Smoking Fanatic
Joined Nov 16, 2007
Now that the holiday season is finally over, the price of turkey breast has dropped drastically.  My mother picked up 2 breast that were on sale for $.88 a pound. But she bought enhanced breasts.  An enhanced breast is one which has already been brined.You'll know because the package will say, "Contains up to X% of a solution to enhance juiciness and tenderness..."  Personally, I  prefer to brine my own turkey breast but it is what it is. 

Anyway, after unwrapping, cutting off the extra skin and cleaning, I rubbed the breasts down with a simple rub consisting of: Kosher salt; Onion powder, Garlic powder & Vegetable oil.

You don't have to go crazy with all of the seasons.  Just a nice rub inside and outside.

Then, I got my good ol' WSM ready.  Poultry does not follow the "low & slow" method that traditional BBQ follows.  You need high temperature to get that nice crisp texture and skin.  I got my WSM up to 350*.  Once it settled down, it remained about 310*.  Also, I used 3 cubes of cherry wood. 

On or about 3 hours later, I pulled the 2 breast when they reached an IT of 165*.  Covered them loosely with foil and then carved them up. Notice the juices flowing from the foil.  Good lawd, they were good.  Thank you for looking and have a nice day!



Master of the Pit
OTBS Member
SMF Premier Member
Joined May 30, 2007
Nice work... may I say your breasts look perfect! :yahoo:


RIP. Gone but never forgotten.
OTBS Member
Joined Apr 4, 2013
Have you seen how much they want for "Processed" sliced smoked turkey for sandwiches? That's when I started doing breasts.

Looks nice, great job, did ya share with Mom?


Legendary Pitmaster
OTBS Member
Joined Jul 16, 2008
That's nice...

Have fun and . . .

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