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

 

[zwiller]

NICE! I actually prefer smoked turkey over brisket. Was at Rudy's in Texas and the turkey was unanimously named the best by our group. I am fairly certain they used some of their BBQ sauce in the brine/injection which is something I want to try.

 

[Brokenhandle]

That looks awesome!
Remember that dang blue light!

Ryan

 

[SmokinEdge]

Turkey looks perfect. Nice work. I remember the K-Mart blue light. They had that mounted on something close to the IV stand at hospitals, it was on casters with a pole going up and a blue light on top. They would move that around the store to different isles at different times. It was fun here until Wally World came in a built right beside them and ran them out of business. That was 30-40 years ago.

 

[jcam222]

Looks great! Wish our Kroger would do the $0.99 / lbs deal. A few years ago they did and I smoked a half dozen. Freezes great.

 

[912smoker]

Love smoked turkey breast too Wayne and that looks delicious!
I have 2 in the freezer and you're making me want to dig them out.
Also remember the blue light special!
Always got popcorn and a slushee!

Keith

 

[thirdeye]

NICE! I actually prefer smoked turkey over brisket. Was at Rudy's in Texas and the turkey was unanimously named the best by our group. I am fairly certain they used some of their BBQ sauce in the brine/injection which is something I want to try.

When Doc Holiday was still alive I was on vacation and stopped at the Rudy's near Sea World. Doc was handing out samples of the turkey, and visiting with customers. We bought a pound to go for sandwiches.

 

[tallbm]

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.

That looks great! I caught the same deal and have 2 whole chicken breasts curing that will be cooked up tomorrow. I think I may grill them though as I LOVE cured grilled turkey.

I'm also noticing that Kroger and Tom Thumb have $0.99/lb whole turkeys this week so that is great with how expensive everything else is. No it's not $0.29 or $0.49 a pound thanksgiving deals but any meat at 99 cents is hard to find these days :D

 

[Elf@shore]

Love smoked turkey breast too Wayne and that looks delicious!
I have 2 in the freezer and you're making me want to dig them out.
Also remember the blue light special!
Always got popcorn and a slushee!

Keith

FYI: Turkey breast pricing , checked all my local stores, Check out :
ALDI: $1.49/LB . Frozen Turkey breast
Pretty decent if you need to pick one up !?
Until the Cheaper, Give away prices hit !
Hope this helps !

 

[hoity toit]

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.

heck of a price,,,,wow!

 

[SmokinEdge]

This is what I remember or close to it.