First turkey breast

Discussion in 'Poultry' started by northern greenhorn, Mar 31, 2010.

  1. northern greenhorn

    northern greenhorn Master of the Pit SMF Premier Member

    I smoked a turkey breast, unfortunately, I didn't get any before pictures, only right after the carving, I also threw on some smoked sausage, every thing was great, as I'm taking the pics, my wife is giving me " the look ", and said I'm hungry enough w/ the photos dork, oh well, i guess the smoking bug hasn't quite hit her yet.








    I still don't know if I git this photobucket thing down, cause I still can't see my pics [​IMG]
     
  2. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    well greenhorn, the pics are there & quite huge! Not only that but NICE breast!! Wanna share any info, as to rub & time/temp.
     
  3. danielh

    danielh Meat Mopper

    Looks fantastic man. Skin looks like it was perfect, and the breast looks plenty juicy.

    I'm still eating leftover turkey from this weekend for every meal it seems like. Probably my favorite smoke out of everything I do...
     
  4. fire it up

    fire it up Smoking Guru OTBS Member

    Well before anything else I gotta give [​IMG]

    That was a beautifully smoked turkey, juicy inside and a nice smoke ring (always lighter in poultry) so you did damn fine in my book [​IMG]
     
  5. chefrob

    chefrob Master of the Pit OTBS Member

    az
    looks great.....congrats!!!!!!!! you will be doing these more often, trust me.........
     
  6. caveman

    caveman Master of the Pit SMF Premier Member

    That is a nice looking half of bird. What wood did you use, what rub did you use & what temp did you cook at?
     
  7. toxie

    toxie Meat Mopper SMF Premier Member

    Excellent job!! [​IMG]
     
  8. northern greenhorn

    northern greenhorn Master of the Pit SMF Premier Member

    Thanks, that was some of the juiciest turkey breast I've ever had, the sausage was very tasty.

    The rub I used was Jeffs rub, and I added some poultry seasoning, and some Montreal chicken seasoning to it, I put it into a brine for about 4 hours, dry it off, and rubbed the inside w/ butter and rub, wiped the outside w/ a mixture of butter and evoo, and sprinkled the rub on. I smoked it w/ a mix of mesquite and apple chips in the gosm, and spritzed it w/ apple juice.
     
  9. alfordtl

    alfordtl Newbie

    WV
    How big was the breast and how long did you smoke it? It looks tastey!
     
  10. northern greenhorn

    northern greenhorn Master of the Pit SMF Premier Member

    alfordtl, I believe the breast was about 7-8 lbs, I smoked it until it reached 168*, and covered it w/ foil and let it rest for about 15-20 mins.
     
  11. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Finest looking "Breast" I've seen lately!


    Todd
     
  12. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Congrats on a great looking smoke, the pics are nice, thanks for sharing.
     
  13. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Yes you did a great job on the turkey breast and it looks fabulous and tasty too. Now about this look your wife gave you?? I will tell you this it takes along time for my my wife made so much fun of me in the beginning and now she's helping me with the pictures and she's pretty much quit asking me in the restaurants if I got the camera for the Qview. Now you will be geting that from here for awhile so get used to it.
     
  14. smokin leo

    smokin leo Meat Mopper

    ive got a breast about the same size i plan on smokin on wed
    could u please tell about how long to get it to temp[​IMG]
     
  15. northern greenhorn

    northern greenhorn Master of the Pit SMF Premier Member

    This is why I have to start taking notes, if I remember correctly it took around 4-5 hrs., at around 225-230*, I didn't even check temp until after 3 hrs, but like I said I took it off at 168*, and covered w/ foil and let it rest for about 20 minutes, don't go by time, go by temp
     

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