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Finally nailed smoked turkey breast

jlsm
jlsm Posts: 1,012
edited October 2014 in EggHead Forum
Until now, I haven't had a really good smoked turkey breast, and I know a few of you were in the same boat. This worked.

Half a breast brined, air dried for two hours, rubbed with a slurry of oil, sage and rosemary and a dry rub my SIL made. Smoked with hickory and cherry for 90 minutes at 300* grate until the breast registered 160. 

Fantastic.

image

Damn. Can't post the pic for some reason. 
*******
Owner of a large and a beloved mini in Philadelphia
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Comments

  • rholt
    rholt Posts: 392
    What was your brine made up of? The problem I typically run into is that the outside of my meat has flavor but the inside is quite bland.
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  • SGH
    SGH Posts: 28,989
    edited October 2014
    I was going to say that looks like a winner to me. But since I can't see it I'm going to say that it sounds like a winner to me my friend. :D

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • jlsm
    jlsm Posts: 1,012
    Finally figured out my photo problem: 

    image

    @rholt: I used a half cup of TABLE SALT without iodine to 2.5 quarts of water. I brined it for an full hour. Seemed like a lot of salt, but it did permeate the meat. 

    I made broth with the bones and used it in a smoked turkey pot pie the next night. Unbelievably good, though I baked it in the oven. 
    *******
    Owner of a large and a beloved mini in Philadelphia
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    It looks great...love the color! 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • SGH
    SGH Posts: 28,989
    Now I can say it. Looks like a winner to me my friend. Good job =D>

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Carolina Q
    Carolina Q Posts: 14,831
    edited October 2014
    Looks great!! I don't think I've done turkey since I got my egg over 5 years ago. Just before that, I remember doing a breast on my flower pot smoker. Likely my first ever. 220ish, soaked hickory chips, probably with oil, s&p and Herbes de Provence. I know it wasnt brined as i never brine anything. I remember thinking how great it was. For some reason, I've never done another. Thanks for the prod, time to try again. Maybe I'll use an egg this time.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • uwing
    uwing Posts: 70
    Looks great
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  • SkinnyV
    SkinnyV Posts: 3,404
    i am going to try the frozen solid breast on the egg i saw someone post and see how it comes out.
    Seattle, WA
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  • longball5187
    longball5187 Posts: 1
    This sounds and looks fantastic. I will be attempting my first breast on Saturday (in preparation for hosting our first Thanksgiving).

    Just got my L Egg about 2 months ago and everything has turned out great. This will hopefully be the next piece of meat to fall in line with that trend.

    Thanks, for posting!
    Proud owner of a L Egg

    Smoking in Gilbert, Arizona
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  • alynd
    alynd Posts: 130
    If you smoked something like this, how long would FTC keep it warm?
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  • anton
    anton Posts: 1,813
    Love the color and looks like skin was perfecto! Congrats on the great job!
    :-bd
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885
    Great color on that breast!

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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  • piney
    piney Posts: 1,478
    SkinnyV said:
    i am going to try the frozen solid breast on the egg i saw someone post and see how it comes out.
    I think Nola does that...I need to find out more about this myself.
    Lenoir, N.C.
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  • NDG
    NDG Posts: 2,435
    Looks Great, I got a large Turkey Breast in the fridge now waiting to hit my BGE later this week.  

    I am surprised to hear so many of you use Hickory with Turkey?  I have found Hickory a little strong with Poultry so usually stick to Fruit Woods.  

    Should I give the Hickory/Fruit combo a try on my Turkey later this week?
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • jlsm
    jlsm Posts: 1,012
    I used mostly cherry (thus the dark color) but threw in a large chunk of hickory for the smoke. My other breasts were done with all cherry and they just didn't come out very smokey; 90 minutes isn't much time to absorb. 
    *******
    Owner of a large and a beloved mini in Philadelphia
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  • jlsm
    jlsm Posts: 1,012
    edited November 2014

    *******
    Owner of a large and a beloved mini in Philadelphia
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