Smoked turkey breast

[myownidaho]

A 6# turkey breast just went into a brine of 1/2 cup kosher salt, 1/2 cup brown sugar, a pile of garlic, a poultry pack of fresh herbs and 1/2 gallon of water. This will get turned once or twice and then into apple smoke tomorrow afternoon.

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• myownidaho
• Mar 3, 2017

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• myownidaho
• Mar 3, 2017

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• myownidaho
• Mar 3, 2017

 

[johnmeyer]

Good luck with your smoke. I did a much simpler thing: I bought a turkey breast at Costco and then smoked it at about 140 for a couple of hours, with no prep. I then vacuum-packed it and, when I want to make sandwiches, I slice some of it with my electric slicer.

At about the same time as I smoked the turkey, I also did a cold smoke of some Costco thick slice bacon. Two days ago, I cooked some of that bacon and added it to the sliced, smoked breast. Best club sandwich I've ever had.

Your should get even better results, given all the prep you are doing.

You're on the road to turkey heaven (it is located just south of hog heaven).

 

[myownidaho]

 
Good luck with your smoke. I did a much simpler thing: I bought a turkey breast at Costco and then smoked it at about 140 for a couple of hours, with no prep. I then vacuum-packed it and, when I want to make sandwiches, I slice some of it with my electric slicer.

At about the same time as I smoked the turkey, I also did a cold smoke of some Costco thick slice bacon. Two days ago, I cooked some of that bacon and added it to the sliced, smoked breast. Best club sandwich I've ever had.

Your should get even better results, given all the prep you are doing.

You're on the road to turkey heaven (it is located just south of hog heaven).

Thanks! I was trying to come up with a smoked breast that rivaled a local restaurant that has the best smoked turkey breast sandwich I've ever had. This recipe has served me very well and comes very close. Smoke tomorrow will be four hours at 250.

 

[johnmeyer]

I'll be really interested to hear how it turns out.

 

[myownidaho]

Pulled from the brine after 24 hours, dried it off and rubbed it with a little olive oil after 20 minutes.

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• myownidaho
• Mar 4, 2017

Into the smoker for four hours on apple and a touch of hickory.

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• myownidaho
• Mar 4, 2017

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• myownidaho
• Mar 4, 2017

Money shot. Sides are Yukon Gold potatoes loaded with butter and kale sautéed with bacon, onions, garlic, white wine, chicken stock and a touch of balsamic vinegar at the end.

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• myownidaho
• Mar 4, 2017

The only downside is that Foster Farms isn't as reliable on turkey breasts as they are on chicken. This one showed some age on the flavor. Regardless, tomorrow night it will appear in grilled sandwiches with tomato soup.

 

[pc farmer]

Damn , that looks good.  

How does the flavor with age?

 

[myownidaho]

Damn , that looks good.  


How does the flavor with age?

Thanks, c!

There's a note of freezer burn to it.

 

[pc farmer]

Thanks, c!

There's a note of freezer burn to it.

I got ya.    From the meat shop or you?

 

[myownidaho]

I bought this at Fred Meyer's yesterday. I'm not sure where along the line the problem occurs but I've experienced it a couple of times over the years. I've never had a problem with their chicken but turkey isn't quite as consistent.

 

[pc farmer]

OK.   Sorry for the questions.   Just trying to learn.

 

[myownidaho]

OK.   Sorry for the questions.   Just trying to learn.

Ask away! I've learned a ton on this forum, I'm more than happy to share what I've learned over the years.