Smoked Turkey Breast ~ Texas Style ~ Sous Vide Finish

[thirdeye]

I recently smoked a boneless / skinless turkey breast with cracked pepper, which is one of my favorite recipes. My injection was a mixture of Kosmos Chicken Soak and LC Fowl Play (using amounts much less than the competition amounts). I had enough left over to use it as a cover brine. Brine time was 24 hours.

After seasoning, I did let them dry overnight. I kept the pit temp around 250° and smoked them for 2 hours. The internal was145° when I pulled them.

The next step was going into a 155° water bath with some butter added to the bag, for 90 minutes.

Really great results... very tender and moist. And the sous vide insured the doneness of the thick and thin areas to be the same.

 

[Big_John]

that looks fantastic.... Great Job!

I have a small vertical smoker and love to smoke chickens, much as you have done.

Delicious!!!!! And great to package and freeze for future use.

 

[DRKsmoking]

Just fantastic Wayne,

Thing of beauty, and juicey

David

 

[chopsaw]

Looks awesome !

 

[912smoker]

Great color Wayne and sure it was a flavor bomb!

Keith

 

[ifitsdeadsmokeit]

Looks great. I smoked one on easter. Kids teen friends keep eating all my leftovers. The SV finish is a good idea. Does the ziplock keep all the water out? I seldom use my SV.

 

[thirdeye]

The SV finish is a good idea. Does the ziplock keep all the water out? I seldom use my SV.

For starters you need to use "freezer" bags, they are made using a different plastic and usually have a better seal strip. If you look closely I have blue silicone weights in the bottom of the bag.

To answer your question, as the bag goes into the water the pressure forces out the air, so I dip the bag right up to the seal, then seal the strip. I always use a spring clip to keep the top of the bag out of the container.

 

[JIMSMOKES]

What's all the ping pong balls for?

 

[mr_whipple]

What's all the ping pong balls for?

Helps keep the heat in the pot.

 

[mr_whipple]

Damn that looks good. I gotta try one of these boneless ones, but the bone in are just plain cheaper.

 

[thirdeye]

Damn that looks good. I gotta try one of these boneless ones, but the bone in are just plain cheaper.

Mine was a bone-in one, and about 7 pounds. Removing each half breast is pretty easy, then I oven roasted the carcass and made turkey broth.

 

[mr_whipple]

Mine was a bone-in one, and about 7 pounds. Removing each half breast is pretty easy, then I oven roasted the carcass and made turkey broth.

Here is where I showcase my brilliance. I didn't even consider boning it myself.

 

[mr_whipple]

Also, I watched this a few months ago and considered trying this method...

 

[SmokinEdge]

Excellent looking turkey Wayne.

 

[thirdeye]

Also, I watched this a few months ago and considered trying this method...

That video rings all of the bells .

During COVID I entered some online competitions, one of which was turkey. I did the boneless/skinless breasts in a butter bath, and also smoked the thighs until they were pullable. Failing to add sauce to my entry photo dinged my score... but after the photo shoot we had some good eats .

 

[jcam222]

Man Wayne what an awesome plate! I'm keeping my eye out for a deal on turkey breasts. I want to smoke a bunch to stock the freezer. I use Butcher BBQ inject on mine.

 

[indaswamp]

All these turkey breast posts make me want to smoke turkey breast now.....thanks enablers! LOL!!!

 

[Quiganomics]

Bravo.

That turkey looks fantastic! Perfect 10/10.

 

[banderson7474]

I recently smoked a boneless / skinless turkey breast with cracked pepper, which is one of my favorite recipes. My injection was a mixture of Kosmos Chicken Soak and LC Fowl Play (using amounts much less than the competition amounts). I had enough left over to use it as a cover brine. Brine time was 24 hours.

After seasoning, I did let them dry overnight. I kept the pit temp around 250° and smoked them for 2 hours. The internal was145° when I pulled them.

The next step was going into a 155° water bath with some butter added to the bag, for 90 minutes.

Really great results... very tender and moist. And the sous vide insured the doneness of the thick and thin areas to be the same.

Looks amazing! I'm genuinely curious on why you SV at 155 vs 165?

 

[sandyut]

Missed this... Looks amazing, nice work.