Butterball Turkey Breast Roast

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isellstuff

Newbie
Original poster
Nov 4, 2019
21
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Turkey.jpeg


I think I have seen threads about this similar Turkey Breast before but here goes.

Looking at cooking this on my Pitboss. Its about 3 lbs, what is a good temp to cook it at? 325 and to an internal temp of 160 degrees? What is a simple rub that would be good on it?
 
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I've done them at 275 to 160 it. I used a store bought chicken seasoning. Don't recall the name off the top of my head. They come out very good
 
I did one of those not long ago at 275, (hot as my MES will go) rubbed it w SPOG and the basted it w oil every so often to help prevent rubber skin.
 
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You could give it a rub with butter and lemon juice

Lemon juice - umm I've never heard of that. Sounds interesting Steve. Can you taste any of the lemon?

Chris
 
Lemon juice - umm I've never heard of that. Sounds interesting Steve. Can you taste any of the lemon?

Chris
It gives the skin a very slight tang. Which really compliments the salt and sugar in the rub. I use 1/2 stick unsalted butter with a tsp of lemon juice. If you have had lemon pepper on chicken. This is the same idea. But not as strong.
 
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It gives the skin a very slight tang. Which really compliments the salt and sugar in the rub. I use 1/2 stick unsalted butter with a tsp of lemon juice. If you have had lemon pepper on chicken. This is the same idea. But not as strong.

Appreciate the quick response Steve. I'm gonna give this a try. My wife and I like lemon pepper but don't always have it on hand.

Chris
 
It gives the skin a very slight tang. Which really compliments the salt and sugar in the rub. I use 1/2 stick unsalted butter with a tsp of lemon juice. If you have had lemon pepper on chicken. This is the same idea. But not as strong.

I did something similar to that in a crockpot recipe for chicken. Except it was with Italian blend seasoning and it was pretty good.
 
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I've done them before. I really like Meatchurch Honey rub.
Jim
 
If you have a SV circulator, that is the way to go. We do them for 8 hours at 132. Incredibly tender & juicy. If you want some smoke flavor smoke it to about 125 IT, then bag it with butter & lemon slices, we also use Montreal chicken seasoning. Then SV it for 5 hours at 132. The gravy packet that comes with it is also real good!
Al
 
If you have a SV circulator, that is the way to go. We do them for 8 hours at 132. Incredibly tender & juicy. If you want some smoke flavor smoke it to about 125 IT, then bag it with butter & lemon slices, we also use Montreal chicken seasoning. Then SV it for 5 hours at 132. The gravy packet that comes with it is also real good!
Al
That sounds good Al. Another for the list. I was planning on curing the next one but can still use this method.
 
Thanks for all the advice, used the spog as the rub, probably a little less pepper next time but was very juicy and good. Is that a smoke ring on the edges of the meat?
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If you have a SV circulator, that is the way to go. We do them for 8 hours at 132. Incredibly tender & juicy. If you want some smoke flavor smoke it to about 125 IT, then bag it with butter & lemon slices, we also use Montreal chicken seasoning. Then SV it for 5 hours at 132. The gravy packet that comes with it is also real good!
Al
I going to give your cooking method a try for turkey breast. I plan on curing it first. Whole turkeys so cheap right now but really not that big of fan of turkey and whole one just to much. I love the house smoked turkey breast at Market Street Deli. I am pretty sure they cure them and going to try to duplicate.
 
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