Double Smoking a Turkey Breast ??

[thirdeye]

I've had excellent results when doing a second smoke (aka flavor smoke) on things like hams, pork hocks & shanks, and even bologna. Has anyone done a second smoke on a roasted turkey breast? Here is what I'm working with. It's from Sam's Club, oven roasted and ready to eat, so it's common to slice for sandwiches, or heat in the oven for a main course. It's just under 4#, and these are very moist, so I hope drying out is not a factor.

 

[SmokinEdge]

I call shotgun on this ride. Sounds like a great idea. Curious to see results and I bet they are fantastic.

 

[chopsaw]

I buy those at GFS . Usually slice thin and use on sandwiches , or thicker and heat in some stock for knife and fork .
I thought about smoking , but something about that says no . I would think you go to long , and it will come apart . It's whole muscle pressed together and probably water bath cooked and cooled . Makes me wonder their definition of oven cooked .
5 ingredients ? The " natural flavor " is probably another 5 by itself . I'm not being negative . I like those , and buy them a lot . Exact same package . Cured deli turkey breast .
I mess around doing my own . Fully cured and smoked to 165 .
Holds together pretty good . So if you trying , put it in some netting , ham bag , or wrap cheesecloth around it and tie it up .

 

[bigfurmn]

Maybe a cold smoke?

 

[thirdeye]

call shotgun on this ride. Sounds like a great idea. Curious to see results and I bet they are fantastic.

So far, any flavor would come from the injection, and even though the label says "oven roasted" there is a lack of color on the surface. Initially my thoughts were to go Texas style, and season it with a pepper forward rub, or a brisket rub like Goldee's.

I thought about smoking , but something about that says no . I would think you go to long , and it will come apart . It's whole muscle pressed together and probably water bath cooked and cooled . Makes me wonder their definition of oven cooked .

I have netting, but wanted to season like this fresh skinless breast. But your point is well taken about it coming apart. I have an idea for a cradle using a grill topper...

Maybe a cold smoke?

It will be a cooler smoke, I'm only trying to impart some smoky flavor and a little kick from a rub.

 

[chopsaw]

I have netting, but wanted to season like this fresh skinless breast. But your point is well taken about it coming apart. I have an idea for a cradle using a grill topper...

I'm interested in the outcome . Respect your knowledge as well . Something I've been messing with for awhile , but mostly with whole muscle turkey and chicken breast . My target is a whole bird broke down , and white and dark meat combined into a sliceable roast with no gaps inside .

I started in one direction above , then thinking that your mindset would probably to do a cooler smoke for flavor .
Then shifted to if it's bagged or held together then allowed to cool it should work .

So , I'm just thinking out loud and taking in what you come up with .
Don't know if you've ever used mesquite powder , but it brings color and some smokeyness to the end result .

 

[JckDanls 07]

I think you'll be alright just putting it on the smoker... Go with low heat and plenty of smoke...

It's already cooked so you don't have to go to 165 IT again... Take it to 140/145 IT and it will still be moist and smokey...

 

[thirdeye]

Something I've been messing with for awhile , but mostly with whole muscle turkey and chicken breast . My target is a whole bird broke down , and white and dark meat combined into a sliceable roast with no gaps inside .

I personally have never made a turducken but I have boned out whole chickens and turkeys. Sometimes un-stuffed and sometimes stuffed with pre-cooked sausage mix. When sliced, you get a mix of dark and white meat. Here is a really good video, I think I followed a Julia Child cookbook.

 

[jcam222]

Maybe low temp for an hour or so to add a real kiss of smoke? Perhaps hit with with some rub too.

 

[chopsaw]

I think I followed a Julia Child cookbook.

Probably was . I watched and re watched Jacques Pepin's video on deboning a whole bird until my eyes bled . Lol .
I get about right here and call it . I have some leg 1/4's in the fridge . I might practice on a couple .

I've been boning and rolling all my poultry breast . I just like it that way better . Get a better yield too I think .

 

[normanaj]

It's already a fully cooked oven-roasted breast.If this is the case it's done and ready for slicing and is no different than what you would get at the grocer's deli.Even if you smoked it after the fact it wouldn't be doubled smoked as it's oven roasted.In the end what you have is a whole deli breast.

Get a raw boneless breast and smoke it yourself.

 

[thirdeye]

Maybe low temp for an hour or so to add a real kiss of smoke? Perhaps hit with with some rub too.

Oh yeah, we're on the same page in my playbook.

Probably was . I watched and re watched Jacques Pepin's video on deboning a whole bird until my eyes bled . Lol .

I'm sure J Pepin (His at-home videos are wonderful) and Julia exchanged Christmas cards. I've met her...

t's already a fully cooked oven-roasted breast.If this is the case it's done and ready for slicing and is no different than what you would get at the grocer's deli. Even if you smoked it after the fact it wouldn't be doubled smoked as it's oven roasted.In the end what you have is a whole deli breast.

Good observation . I mis-spoke, and yes... this is a high quality "deli-style" product. I just want to improve it. And I will report back in the next couple days.

 

[SmokinEdge]

So what is the surface binder? Butter/sugar? A light Asian bbq sauce? Could even do jerk. A simple mirin would lay a good base layer. Just thinking.

 

[JLinza]

Good idea, I'll be following along

 

[indaswamp]

It's whole muscle pressed together

They might have used transglutamase....a.k.a. meat glue to hold the pieces together. Common in fast food chicken products......

 

[chopsaw]

They might have used transglutamase.

Part of the concern about it coming apart . I never bought any of that , but have tried unflavored powder gelatin . I've found that a good cure on the chunks and cut halves hold together pretty good , even when heated .

 

[Gonna Smoke]

My target is a whole bird broke down , and white and dark meat combined into a sliceable roast with no gaps inside .

Butterball makes or made a boneless turkey roast that had both white and dark meat...

 

[chopsaw]

Yup . Just looking to make my own . Those roast are pretty good . Not sure how much of that is actual dark meat , or a coloring injection on a breast half .

 

[indaswamp]

Yup . Just looking to make my own . Those roast are pretty good . Not sure how much of that is actual dark meat , or a coloring injection on a breast half .

Makes me miss DaveOmak.....he would probably know with his background in meat packing.....

 

[thirdeye]

So what is the surface binder? Butter/sugar? A light Asian bbq sauce? Could even do jerk. A simple mirin would lay a good base layer. Just thinking.

My list of possible binders:
Worcestershire
Mayo
Olive oil
Butter / Spray butter