Smoked Turkey Breast

[LoydB]

CTXSmokeLover 's recent thread on a smoked turkey breast inspired me to pick up one of HEB's brined turkey breasts of my own. This was rubbed, vac sealed for 3 days, then smoked with apple wood. Served with oyster mushroom pecan stuffing and a cranberry chutney. Really juicy and delicious.

 

[jcam222]

Looks fantastic! If you do them often I highly recommend Butcher BBQ bird booster. The added goodies including phosphate make for super juicy bird. The retail Tony Chacheres are excellent for that too.

 

[smokerjim]

Looks good

 

[SmokinAl]

Looks very good!
The breast looks perfectly done!
Nice job!
Al

 

[tbern]

Great looking turkey plate!!

 

[DRKsmoking]

Nice plate of food , nice breast also

David

 

[912smoker]

Looks like a perfect plate and cook Loyd !

Keith

 

[NefariousTrashMan]

Looks good sounds like a winning combination to me.

 

[CTXSmokeLover]

Looks like a great plate and perfectly cooked bird! Oyster mushroom pecan stuffing? Yes please!

 

[Brokenhandle]

Looks delicious! Nice job!

Ryan

 

[tx smoker]

That looks very, very good. Love the cranberry chutney and that turkey looks done to perfection. Super nice job!!

Robert

 

[gmc2003]

Really good looking turkey breast you got there Loyd. Nicely done

Point for sure
Chris

 

[bauchjw]

Points! Great work, awesome looking Turkey for a Thanksgiving practice run!

 

[LoydB]

Looks fantastic! If you do them often I highly recommend Butcher BBQ bird booster. The added goodies including phosphate make for super juicy bird. The retail Tony Chacheres are excellent for that too.

Thanks! This came pre-brined from the supermarket, so all I needed to do was rub heavily and let sit for a couple of days.

Looks good

Thank you!

Looks very good!

Thanks!

Great looking turkey plate!!

Thank you. It seems like madness to do this 4 weeks before Thanksgiving, but here we are...

Nice plate of food , nice breast also

Thanks!

Looks like a perfect plate and cook Loyd !

Thank you. We finished off the sides, and another chunk of the turkey, for dinner last night.

Looks good sounds like a winning combination to me.

Hard to go wrong with a classic, thanks!

Looks like a great plate and perfectly cooked bird! Oyster mushroom pecan stuffing? Yes please!

Thanks!

Looks delicious! Nice job!

Thank you.

Super nice job!!

Thanks!

Really good looking turkey breast you got there Loyd. Nicely done
Point for sure

Wait, there are points? :)
Thank you.

Points! Great work, awesome looking Turkey for a Thanksgiving practice run!

Thanks!

 

[JLeonard]

Great looking plate!
Jim

 

[sawhorseray]

Looks great! Now that it's the season this kind of inspires me to buy one. RAY

 

[bocaboy]

CTXSmokeLover 's recent thread on a smoked turkey breast inspired me to pick up one of HEB's brined turkey breasts of my own. This was rubbed, vac sealed for 3 days, then smoked with apple wood. Served with oyster mushroom pecan stuffing and a cranberry chutney. Really juicy and delicious.

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Looks beautiful! I debone turkey thighs and then smoke them in my Pit Barrel Junior. They are as juicy and delicious as can be!

 

[tbern]

nothing wrong with having turkey more often!

 

[negolien]

CTXSmokeLover 's recent thread on a smoked turkey breast inspired me to pick up one of HEB's brined turkey breasts of my own. This was rubbed, vac sealed for 3 days, then smoked with apple wood. Served with oyster mushroom pecan stuffing and a cranberry chutney. Really juicy and delicious.

View attachment 647526View attachment 647527

Hell yeah baby doin me on of those this year. Might get one just to practice this week

 

[LoydB]

Hell yeah baby doin me on of those this year. Might get one just to practice this week

Set to 275 degrees F, stick a probe in it and pull at 157 degrees F. Done.