First Turkey Breast

[MemphisLearner]

I did a test run before Thanksgiving to make sure I had the recipies dialed in. I did a version of Jeff's bacon butter turkey, but left out the rub (just used salt and pepper). I dry-brined the breast overnight with salt, pepper, and sugar. Spread the butter over the Turkey and poured Maple syrup mixed with bourbon over the skin.

MB Propane smoker had cherry and pecan at 240 degrees. Only used smoke for about an hour. After the skin started getting dark, basted it with the maple/bourbon combo. Took about 4 hours to reach IT of 165. I pulled it out and let it rest for 30 minutes. That Turkey breast was so juicy my fingers were pruny after cutting it.

In a word: Delicious! The skin wasn't crispy, but I didn't feel like throwing the Turkey under the broiler.

Side note: I'm dialing in on my smoker. Replaced the chip pan with a cast iron skillet and now- no more fires!!

 

[gmc2003]

Boy that does look good. Congratulations on your first breast.

Point for sure.
Chris

 

[zwiller]

Wish my first looked anything like that! Congrats and LIKE!

WRT skin. Despite how sexy various things sound to put on the skin, IMO don't. They work against you. You want the skin dry. Alternately, smoke/cook one day and then reheat under high temps to crisp the skin. I never eat what I smoke same day.

 

[MemphisLearner]

Hmmm. Good tip on the skin. Maybe I'll add the maple and bourbon to the butter.

 

[GaryHibbert]

Beautiful job on the turkey breast. My fist bird sure didn't come out looking that good.
As for the skin, I never worry about it. The only one in our house who eats the skin is my old hound Roxy.
POINT for a great job.
Gary

 

[phatbac]

Looking good! smoked turkey is a fine meal around here!

Happy Smoking,
phatbac (Aaron)

 

[Lookn4u]

That looks wonderful !