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Boneless turkey breast

edited 8:57AM in EggHead Forum
I bought two boneless turkey breast to smoke yesterday. It was a Butter Ball boneless breast I picked up at Walmart. [p]I decided to stuff one of the breast ( wish I had done both) with crab meat. I used a simple stuffing, bread crumbs, onions, bell pepper and crabmeat. The breast came in a elastic webbing so I removed it, stuffed the breast and then reinstalled the webbing around the meat. I then rubbed them with olive oil and applied a poultry season, kosher salt, garlic, and crushed pepper rub to each. Smoked them at 275 to 300 until done.[p]No leftovers.[p]KT


  • Wise OneWise One Posts: 2,645
    KT, how was the stuffing? An issue I have heard is that at 275 or so, the stuffing does not get sufficiently cooked. Did yours seemed well cooked?

  • Wise One,[p]Stuffing was very good. It is not like stuffing a turkey in the cavity, it was well done. I stuffed it with stuffing on the inside and outside. The outside was a bit bitter too much smoke soaked up by the breadcrumbs. When I do it again I will use less breadcrumbs and more crab meat.

  • KT,[p]I would be berry, berry carepul using that plastic
    netting up around the temps you describe. I don't
    know what the temp rating of that stuff is, and you
    could be approaching the point where it gives off
    toxic fumes. Better to use butcher's twine or
    something similar.[p]Carepul now,[p]Sespe Pete

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