This came up in another thread about BBQ chains stores . I mentioned that a local place had great Turkey and it made me rethink the process .
SmokinVOLfan
asked about it , so I figured I would write it out .
Here's a thread on how I was doing them before I had the Turkey from Sugar fire BBQ . This method works too .
www.smokingmeatforums.com
The new method is way better . Since I was trying to copy the Sugar fire turkey , I tried 2 ways . One boned and rolled , and one bone in and tied .
Everything else was the same .
Brine - Pop's brine
1 Gallon water
1/2 cup salt
1/2 cup white sugar
1/2 cup brown sugar
1 TBLS cure 1
1/2 tsp lemon extract ( optional )
I mix the brine , then dip enough out of the brine to inject into the breast .
I pump it full , doesn't need to be a measured amount . It will naturally retain around 10 % .
After it's injected , I soak over night in the brine . Normally less than 24 hours . Just depends when I set it up .
I de-bone before it get's injected and soaked . The other one goes in as is .
I like to drain , dry the surface , and go back in the fridge for a couple hours before smoking .
I season the cut side or bottom , then tie it up . Season the skin , mostly for looks .
I'm not chasing skin . I just use it to keep the meat moist .
I use a salt free rub I mix up . I never add any more salt to brined meats .
I did these on the SmokeFire . Ran in smoke boost for an hour or so , then
started bumping the temp up 25 degrees at a time until I reached 350 .
If I use the kettle I let it settle in around 300 / 350 .
I get these cooked . Not looking for low and slow . I pull at 165 when ever I de-bone and roll poultry .
Keeping in mind there is an exposed surface on the inside now .
Off and rested .
Sliced up the boneless .
Taste , texture and tenderness are all spot on .
Slicing across the grain is the way to go .
When slicing the bone in , I cut the breast off in one piece ( per side ) and slice across the grain .
Pretty simple really . The boneless was really close to what I had from Sugar fire BBQ .
This doesn't last long . People can't stop eating it .

Here's a thread on how I was doing them before I had the Turkey from Sugar fire BBQ . This method works too .
Boneless Turkey breast . Cured and smoked .
I do this method every now and then , but use chicken . Makes good sandwich meat . Had a whole turkey breast in the freezer , so got it thawed out . Mixed up a gallon batch of Pop's low salt brine . Cured the breast with the skin on and the bone in for 6 days . Used the Briner Jr. Drained and...

The new method is way better . Since I was trying to copy the Sugar fire turkey , I tried 2 ways . One boned and rolled , and one bone in and tied .
Everything else was the same .
Brine - Pop's brine
1 Gallon water
1/2 cup salt
1/2 cup white sugar
1/2 cup brown sugar
1 TBLS cure 1
1/2 tsp lemon extract ( optional )
I mix the brine , then dip enough out of the brine to inject into the breast .
I pump it full , doesn't need to be a measured amount . It will naturally retain around 10 % .
After it's injected , I soak over night in the brine . Normally less than 24 hours . Just depends when I set it up .
I de-bone before it get's injected and soaked . The other one goes in as is .
I like to drain , dry the surface , and go back in the fridge for a couple hours before smoking .
I season the cut side or bottom , then tie it up . Season the skin , mostly for looks .
I'm not chasing skin . I just use it to keep the meat moist .
I use a salt free rub I mix up . I never add any more salt to brined meats .


I did these on the SmokeFire . Ran in smoke boost for an hour or so , then
started bumping the temp up 25 degrees at a time until I reached 350 .
If I use the kettle I let it settle in around 300 / 350 .
I get these cooked . Not looking for low and slow . I pull at 165 when ever I de-bone and roll poultry .
Keeping in mind there is an exposed surface on the inside now .
Off and rested .


Sliced up the boneless .


Taste , texture and tenderness are all spot on .
Slicing across the grain is the way to go .
When slicing the bone in , I cut the breast off in one piece ( per side ) and slice across the grain .
Pretty simple really . The boneless was really close to what I had from Sugar fire BBQ .
This doesn't last long . People can't stop eating it .