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Smokeing an smoked turkey breast?

tbakko

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I bought an 11# skinless boneless turkey brease & was thinking of giving it another smoke, suggestions anyone?
 

scarbelly

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So it is already smoked right? If so I would be really careful on how much smoke you give it and would most definetly have a water pan in there to keep it from getting too dry - I might even spritz it a few times

Good luck and let us know how it turns out
 

gotarace

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I'm with Scarbelly on this one ...i would consider injecting it with chicken broth to keep it moist. Also you may want to smoke it in a shallow aluminum pan with a bit of broth in it to baste your breast with. I would go with a lighter flavored wood like apple...cherry or pecan.
 

SmokinAl

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If it was smoked, was it also fully cooked?
 
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SmokinAl

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Yes, fully cooked

Then you don't have to worry about the 40-140 rule, you are just warming it up & adding extra smoke. I would put it in a cold smoker & get the smoke flowing right away. I wouldn't take it above 145. I also think injecting it with chicken broth & melted butter would also be a good idea. Let us know how it turns out.
 

tbakko

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I will take your advice on the chicken broth & use my trusty AMS with some cherry dust. I will take some pics so you can see the results....Thanks, Tom
 

tjohnson

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Since it's already cooked, I would Cold Smoke the turkey breast for a couple hours

Oven roasted turkey is not my favorite, but smoked turkey is awesome.  It seems better the next day!

Todd
 

SmokinAl

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Since it's already cooked, I would Cold Smoke the turkey breast for a couple hours

Oven roasted turkey is not my favorite, but smoked turkey is awesome.  It seems better the next day!

Todd
I think all smoked food tastes better the next day, maybe it's just me or because I've been smelling smoke all day & I'm somewhat desensitized to smoke.
 

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