turkey breast and drummies

[mvincent42]

Im going to be smoking meat for thanksgiving this year. I am planning on not doing a whole turkey but smoking 2 turkey breasts and 4 drummies. Since I have never smoked these particular things before, I would welcome any advice or links to advice that you could provide. Thanks in advance!

 

[driedstick]

Sorry I cant help either since I have not done one but if you put that up in search button it may help ya wish ya luck. Some one will stop in help ya also.

 

[bama bbq]

I recommend injecting with your favorite injection solution and sprinkle with some cajun shake.  Cook at 325 °F. (I've seen others that say to cook at 240 °F - 250°F)  Check the internal temperature. The minimum internal temperature should reach 165 °F for safety.

Here's a link to some good info: http://www.fsis.usda.gov/FACTSheets/Lets_Talk_Turkey/index.asp

 

[oldschoolbbq]

Vincent , even though many choose to 'inject' their meat , I chose to Brine. I get a better and more thourough flavoring , as the Osmotic pressures take the Brine everywhere, not just in little streaks and spots . I find a juicier Bird over-all and what extra flavors I choose to add get all the way to the bone.

And for an even bigger flavor ,I place little coins of a compound Butter under the skin of the Breast and as far as I can down the Legs and Thighs.

I'm not bashing you Bama, I just don't a lot of holes in my Turkey. The darn 'Red Pop-up' is enough, my thinking is -the more holes ,the more juice is lost... JMHO

As Bama says , cook high 275*  to 350* is a nice range. Deep Breast IT @ 165* and 175* in Thighs. The result will be amazingly juicy throughout.

Just sayin'... have fun and...

 

[bama bbq]

Not a prob oldschool....difference is what makes this world interesting.  Good advice.

 

[mvincent42]

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Brined a 13 lb turkey this weekend and smoked at 220 for about 5 hours til 170 inside. Best turkey I have ever eaten. Going to do 2 boneless breasts and 6 turkey legs Wednesday. Going to brine everything then switch up some flavors. Will post pics here as I go along.

Brine recipe
Boil:
1 cup kosher salt
1/2 cup granulated garlic
1 cup brown sugar
1/2 cup apple cider vinegar
2 lemons
Mixed fresh ground pepper
1 quart chicken stock

add enough water once boiled and cooled to cover all my meat.

 

[pipesdaddy]

Your idea is good, don;t waste meat just cook the amount of meat according to your guest.

 

[mvincent42]

So...I didn't get any pictures so I guess it didn't happen...but if it had happened it turned out great. I did one breast with a maple chipotle glaze, a second breast that I wrapped in a bacon lattice, 2 dummies I injected with homemade honey hot sauce and the other 4 I just put a compound butter over and under the skin. Smoked at 220 for about 3 hours. Turned out awesome. Also made 2 lbs of chicken livers wrapped in bacon.

The best was the gravy...put about 1/2 a cup of water in my drip pan when I started and collected all the good juices. Mixed them with some store bought gravy packets and water and cooked and thickened with corn starch. Best gravy I have ever eaten. Just the right amount of smoky flavor plus bacon and chicken flavor.

Thanks to everyone for advice. I promise pictures next time. Ended up having 14 people and on top of turkey and gravy lots of side dishes. I think everyone (even grandma) had seconds!