Smoked Turkey breast

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chopsaw

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Dec 14, 2013
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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 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 .

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 .
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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 .
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Sliced up the boneless .
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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 .
 
I'd gobble that up to Rich. It looks fantastic.
It's a great method . One of those you eat right off the cutting board .

Great looking bird boobs.
Is the 1/2 tsp of lemon extract even noticeable?
I'm kind of surprised there's no TSPP....
I've done them with STPP injection . but this gives a more natural texture that matches the BBQ joint turkey . It's full of moisture , and the skin helps to keep it in the bird .

Yes on the lemon . I add it to all my Pop's brined birds . Just a hint , but you can smell it which also adds to it .
 
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That looks really good! I can see why you can't quit eating it! Now I'm hungry for a turkey sandwich!

Ryan
 
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That looks great thanks for the write up Rich. What is the taste difference in adding the cure and not? Just curious. I have brined but never tried cure on turkey. I usually spatch them then shove a bunch of butter and seasoning under the skin and let it ride.
 
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That looks fantastic Rich! Makes me want to fire up the oven for a batch of buns and open up some cranberry sauce, now I want a sanny! All I ever find to smoke are the little 3 pound boneless Butterballs or whole turkeys, I'd love to do a bone-in breast. Nice work! RAY
 
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That looks fantastic. I'm a big fan of smoking turkeys. Our local grocery stores sell pre brined boneless breasts. I love them because they are a quick, simple cook and are delicious. I usually will just season with pepper and a little gran garlic, smoke until around 155-ish and rest in foil with butter for an hour. So yummy and juicy! I'll have to give your method a shot as well. Thanks for sharing
 
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Been hungry for one of those for a while now.
Gonna give your method a try on the next one, cause it sure looks good!
Al
 
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Beautiful job and great detail Rich. The turkey looks amazing and I can bet a few folks jump on this one and make it themselves.

Robert
 
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I wondered if it was the Pop's brine thing you do. Running this soon already have the lemon extract but will be chicken and black pepper rub.
 
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Did you cook it on a rotisserie?
I used the SmokeFire .
If using the kettle would you use the lid or open?
I would use the lid for this , but you could do either way .
That looks fantastic Rich
Thanks Ray .
That looks fantastic.
Thanks . I've bought the enhanced birds , and still soak them .
Never had any issues . They retain about 10 % .
Gonna give your method a try on the next one, cause it sure looks good!
Al , it's perfect for the convection effect of a pellet grill .
Beautiful job
Thanks Robert .
I wondered if it was the Pop's brine thing you do. Running this soon already have the lemon extract but will be chicken and black pepper rub.
Sam , if I do poultry without Pop's and the small amount of Lemon extract it doesn't come out the same . Still good , but making a difference without over powering means you got something right I think .
I just did an Anise cured loin . Used a whole tsp of Anise extract . Flavor was there . Taste and smell . In a good way .
 
That looks great thanks for the write up Rich.
Thanks . I have a few hours in doing this . I've settled in on this method .
What is the taste difference in adding the cure and not? Just curious. I have brined but never tried cure on turkey.
The short time in the brine won't add a hammy / cured flavor , but it does add to the taste and texture in my opinion . Not anything you can really put your finger on , it just works .
Also the brine ingredient amounts are where we like it . Salt level is perfect , and seems like a lot of sugar , but it works .
If I change things up or leave something out , I get questions at the table .
I usually spatch them then shove a bunch of butter and seasoning under the skin and let it ride.
I do mine whole 99 % of the time . Used to do the butter under the skin . Still do sometimes . For this method , leaving the skin tight and tying it improves the texture . Again , this is done to our taste . You can use the basic idea and apply what you know . I like the boned and rolled over the bone in .
 
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those look killer good. How hard was deboning? I like how they are all tied up like that, make slicing super easy I bet.
 
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those look killer good. How hard was deboning?
Thanks . Not to bad , just depends on how it was cut off the whole bird . Sometimes they leave that wing socket on them . That can get a bit tricky .
I like how they are all tied up like that, make slicing super easy I bet.
The tying up really helps the texture I think . Slices really nice .
 
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