Smoked Turkey Breast

Discussion in 'Poultry' started by hbark, Jul 5, 2010.

  1. hbark

    hbark Fire Starter

    Just got my smoker last month -- had good success with babybacks and a chicken.  This was my first attempt at a turkey breast (bone in).  Found some info on the 'net about how, different recipes, etc.  This one included a brine for about 8 hours, air dry in the refrig overnight, a "wet" rub (basically a dry rub with olive oil added).  Used a combination of apple and oak wood.  Took it out when the temp was just under 155, let it sit for a while. 

    My harshest critic (my wife) loved it.  Moist, flavorful, all that. Seriously good stuff.  Here's a pic of the finished product.  A friend on Facebook said it looks like an alien's head.... 

    Anyway, just thought I'd share.  If anyone would like the recipe for the brine and rub, let me know.

  2. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    Now your turkey breast looks pretty good. I bet that it will taste good too. Now can you stop into Roll Call and introduce yourself and your equiptment. Then we can give you the welcome that we like to give to new members.
  3. hbark

    hbark Fire Starter

    Thanks!  I just posted there -- sorry I didn't follow the right protocol ![​IMG]
  4. peixegato

    peixegato Smoke Blower

    Welcome from a fellow Newbie!  You have a nice breast there!  As I'm sure you've noticed by now, people on this forum love to see the whole process, from cryo-vac packaging to sliced and on the place.  So next time, don't be shy with the Q-View [​IMG]

    I plan on tryin' a turkey breast soon and will definitely post the Q-view.
  5. nozzleman

    nozzleman Smoking Fanatic

    Great job, I did one similar to what you did and it was excellent, just like I know yours was.  Don't forget injecting the breast is an option to marinating.

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