Smoked Turkey breast

[chopsaw]

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 .

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...

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 .

 

[gmc2003]

I'd gobble that up to Rich. It looks fantastic.

Point for sure
Chris

 

[motocrash]

Great looking bird boobs.
Is the 1/2 tsp of lemon extract even noticeable?
I'm kind of surprised there's no TSPP....

 

[chopsaw]

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 .

 

[Brokenhandle]

That looks really good! I can see why you can't quit eating it! Now I'm hungry for a turkey sandwich!

Ryan

 

[tbern]

looks awesome! love turkey, will have to give this one a try.

 

[gmc2003]

That looks really good! I can see why you can't quit eating it! Now I'm hungry for a turkey sandwich!

Ryan

I was thinking the same thing. Open faced turkey sammy smootherd in gravy with a side of gravy fries.

Chris

 

[clifish]

Looks great Rich, I will have to look up how to debone. Did you cook it on a rotisserie? If using the kettle would you use the lid or open?

 

[SmokinVOLfan]

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.

 

[sawhorseray]

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

 

[CTXSmokeLover]

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

 

[SmokinAl]

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

 

[tx smoker]

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

 

[zwiller]

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.

 

[chopsaw]

That looks really good!

looks awesome!

Thanks fellas . Appreciate that .

 

[chopsaw]

Open faced turkey sammy smootherd in gravy

Anything for you .

 

[chopsaw]

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 .

 

[chopsaw]

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 .

 

[sandyut]

those look killer good. How hard was deboning? I like how they are all tied up like that, make slicing super easy I bet.

 

[chopsaw]

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 .