Texas Style Turkey Breast ~ Blue Light Special 😄

[thirdeye]

A couple of weeks ago my Kroger affiliate had an incredible deal on frozen turkey breasts (.99/lb), and Mrs ~t~ picked up two. We thawed one for a test run. First, I removed the skin, and boned out the breast meat. The carcass was seasoned and baked, then turned into a turkey pot pie and bone broth for the freezer.

These birds are injected, but I doubled down and injected some Kosmo's Chicken Soak, then dumped the remainder in a zipper bag for about 8 hours of brine time. I did remove the loin tenders to smoke separately. The "Texas style" refers to an old school method of seasoning turkey with black pepper, garlic, and a (optional) dusting of a BBQ rub. BBQ turkey has made a comeback with the rise of beef prices. I held back on salt because of the various injections.

I used my kettle with the water wall to buffer the heat, and a pit temp of 255°-ish. The tenders were ready to wrap in 90 minutes, the breasts took closer to 3 hours to get to 150°.

My wrap step used only a little butter, and I took the internal up to 162°, then vented the foil to slow any carry-over rise in temperature.

We sampled one of the tenders and it was spot on. Bottom line is... I got my $7 worth. Oh, an extra bonus point if you remember what a "blue light special" is.

 

[Gonna Smoke]

Nice cook Wayne. I have a turkey breast in the freezer that's calling for me.

bonus point if you remember what a "blue light special" is.

I do. KMart back in the day...

 

[thirdeye]

Nice cook Wayne. I have a turkey breast in the freezer that's calling for me.

I do. KMart back in the day...

Over the intercom: "Attention K-Mart shoppers...." And I think they had a portable blue flashing light.

 

[mike243]

I was trampled several times as a little kid due to the rush to get to the blue light , wife brought home a small whole bird recently and I didn't have time to smoke it, baked and was still really good.

 

[JLinza]

That looks great Wayne.
A guy I worked with years ago built a bar in his basement. He had a blue light controlled by a switch under the bar. He said every time the light comes on, you have to take a shot. He called it the blue light special... I saw several blue lights that night

 

[BrianGSDTexoma]

Nailed them Wayne! They looks so good. I have one getting ready to cure.

 

[TimboBBQ!]

A couple of weeks ago my Kroger affiliate had an incredible deal on frozen turkey breasts (.99/lb), and Mrs ~t~ picked up two. We thawed one for a test run. First, I removed the skin, and boned out the breast meat. The carcass was seasoned and baked, then turned into a turkey pot pie and bone broth for the freezer.
View attachment 725701
These birds are injected, but I doubled down and injected some Kosmo's Chicken Soak, then dumped the remainder in a zipper bag for about 8 hours of brine time. I did remove the loin tenders to smoke separately. The "Texas style" refers to an old school method of seasoning turkey with black pepper, garlic, and a (optional) dusting of a BBQ rub. BBQ turkey has made a comeback with the rise of beef prices. I held back on salt because of the various injections.
View attachment 725702
I used my kettle with the water wall to buffer the heat, and a pit temp of 255°-ish. The tenders were ready to wrap in 90 minutes, the breasts took closer to 3 hours to get to 150°.
View attachment 725703
View attachment 725704
My wrap step used only a little butter, and I took the internal up to 162°, then vented the foil to slow any carry-over rise in temperature.
View attachment 725705
We sampled one of the tenders and it was spot on. Bottom line is... I got my $7 worth. Oh, an extra bonus point if you remember what a "blue light special" is.

Nice

 

[chopsaw]

Looks great . That's a spot on cook too . Nice color .
They had the same sale and the same brand here . I grabbed a couple .
Good turkey .

 

[kilo charlie]

A couple of weeks ago my Kroger affiliate had an incredible deal on frozen turkey breasts (.99/lb), and Mrs ~t~ picked up two. We thawed one for a test run. First, I removed the skin, and boned out the breast meat. The carcass was seasoned and baked, then turned into a turkey pot pie and bone broth for the freezer.
View attachment 725701
These birds are injected, but I doubled down and injected some Kosmo's Chicken Soak, then dumped the remainder in a zipper bag for about 8 hours of brine time. I did remove the loin tenders to smoke separately. The "Texas style" refers to an old school method of seasoning turkey with black pepper, garlic, and a (optional) dusting of a BBQ rub. BBQ turkey has made a comeback with the rise of beef prices. I held back on salt because of the various injections.
View attachment 725702
I used my kettle with the water wall to buffer the heat, and a pit temp of 255°-ish. The tenders were ready to wrap in 90 minutes, the breasts took closer to 3 hours to get to 150°.
View attachment 725703
View attachment 725704
My wrap step used only a little butter, and I took the internal up to 162°, then vented the foil to slow any carry-over rise in temperature.
View attachment 725705
We sampled one of the tenders and it was spot on. Bottom line is... I got my $7 worth. Oh, an extra bonus point if you remember what a "blue light special" is.

Looks amazing! The world could use a few blue light specials these days