smoked turkey......boneless breast

tjv

<p />talk earlier in the week had me wanting turkey, so smoked this fella up this morning. Used Richard's pepper rub and a little seasoning salt, large chunk of pecan and cherry for smoke. Played with the toys and began the cook high in the dome. Temp 325 grid, dome. Kept the skin side down for protection. [p][p]After an hour and half, breast 135, slid in the pan to go indirect. Pulled at 160 and rested 5 minutes. [p][p]This is going to make some nice sandwiches. T[p]

Darnoc

tjv,
Can I come over for some sandwiches? Or better yet some sandwiches with some gravy on top for a hot roast turkey sandwich? Looks real good my friend.You and the family have a great Labor Day weekend.

Richard

tjv,
Looks great, must taste better!

AZRP

tjv,
Looks great Tom, I like the color the cherry puts on it. -RP

Unknown

tjv,[p]Please take me to school --[p]I'm under the impression that internal temp is to be 180F.[p]You said 160F --[p]My wife would have a fit! Is 160F going to produce safe, cooked meat... or is it "fowl?" [Pun intended, but serious question][p]Thanks --[p]~ Broc[p]

Ross in Ventura

Richard,
What is your pepper rub recipe?

Car Wash Mike

tjv,
Where you getting those at? Sure looks like good sandwiches. I can see a toasted turkey/mozzarella in my future.[p]Mike

tjv

Broc, just across the Muddy Mo from Omaha, check the link, Feds changed the temp requirements couple years ago for poultry. Somewhere deep in the write up, it says 165 minimum. The chicken facts sheets is basically the same...165. I figure pull at 160ish and it will get close to 165. Hate to go over and dry the baby out. T

[ul][li]http://www.fsis.usda.gov/Fact_Sheets/Lets_Talk_Turkey/index.asp[/ul]

tjv

Darnoc, blue plate special....turkey, bread, gravy with mash taters and a side veggie.....I like it.

tjv

Richard, give it a day to mellow and it should be much better. great pepper rub, thanks. By chance have you seen all the different types of salt at the Central Market stores. T

tjv

AZRP, thanks, the color is a nice touch with cherry, wonder if apples does the same, except we just can't see it....LOL. T

tjv

Car Wash Mike , Costco $2.99 a pound, boneless, small amount of skin and netted. They are injected which for sandwiches and such is ok with me as it just saves a step. I usually take them out of the netting and season both sides and repack in the netting. [p]That piece was 3.25 pounds. T

Darnoc

tjv,
Can't get any better than that.

thirdeye

tjv,[p]Holy smokes, if you get much higher in the dome you'll be cookin outside the Egg!!! Looks good man.[p]~thirdeye~[p]

tjv

thirdeye, now that is funny.......

Unknown

tjv,[p]Apple also puts a lot of color on the chicken/turkey.

Richard

tjv,
This is a test post. Happy and Safe Weekend to All.

AnnaG

tjv,[p]That turkey breast is purdy!!! [p]Thinking about doing something like that for Thanksgiving. [p]Forgive the stupid question, but you leave the netting on during the cook? Also, was that just turkey drippings in your drip pan?[p]Thanks...
...AnnaG...

tjv

AnnaG, yes netting stays on during the cook, keeps the breast together. I take the breast off the egg, rest some, then remove the netting. The liquid in the pan came from the breast.[p]