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ok, gonna smoke a turkey breast, any tips??

Unknown
Unknown
edited November -0001 in EggHead Forum
Hi,
Thus far I seem much better at making jerky than edible meals on the egg....
ANY tips at all on getting a successful cook of a turkey breast would be GREATLY appreciated!!![p]thanks!
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Comments

  • Essex County
    Essex County Posts: 991
    you only live twice,
    Some quick thoughts. I am not that fond of slow smoked poultry. I prefer smoke roasting at a higher temp. Marinate it in italian dressing for a few hours. Or rub with a little olive oil then with a spice mixture of your preference. I might put a couple of slices of bacon on top. Cook it at 325, indirect, with a good dose of smoke, to an internal temp of 160-165. Let it rest for at least 5 minutes before slicing.
    Hope this helps. Good luck.
    Paul

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  • Smokey
    Smokey Posts: 2,468
    Turkey.jpg
    <p />you only live twice,[p]We cook/smoke the often in our house.[p]I cover lightly with EVOO then, season with seasoning of you choice. Cook 375 degrees indirect until internal temp reach 170. Be careful with the amout of smoke, poltry (in general) absorb alot of smoke flavor.[p]"Honey, you smell" <stong>Smokey</stong>[p][p]
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  • GrillMeister
    GrillMeister Posts: 1,608
    Guava.jpg
    <p />you only live twice,[p]I smoked a Turkey during the Texas Eggfest University. I used Guava Wood. It was fantastic. I highly recommend Guava for poultry.[p]Greg Kemp ships out a great box of chunks. No scraps, no bark, no junk. Just great smoking chunks of seasoned Guava wood.[p]Cheers,[p]GrillMeister
    [ul][li]Guava Wood[/ul]

    Cheers,

    GrillMeister
    Austin, Texas
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  • BurntRaw
    BurntRaw Posts: 565
    GrillMeister,
    YA and I was lucky enough to WIN some at the eggfest...looking forward to trying out!
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  • Unknown
    Unknown
    Hey Paul,
    thanks a lot for the tips! What is it you don't like about slow smoked? so I know what I am avoiding, or missing as the case may be? Is it more tender cooked slightly higher temps? I think the book says between 225 and 300, though the first two replies suggest 325 and 375. is about 25 mins per pound about accurate? or more like 15 mins for the higher temps??[p]thanks a lot!!

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  • Unknown
    Unknown
    Smokey,
    Thanks a lot!
    how quick does it get done in mins/lb at 375?
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  • GrillMeister
    GrillMeister Posts: 1,608
    BurntRaw,[p]Yep. Greg Kemp emailed me and the lucky winners shipments go out on Friday. Enjoy!

    Cheers,

    GrillMeister
    Austin, Texas
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  • BurntRaw
    BurntRaw Posts: 565
    you only live twice,
    For just a breast, I marinate the breast in Big Bob Gibson's White Sauce...or make your own:[p]1/2 cup mayonnaise
    1/4 cup vinegar
    1/2 teaspoon prepared horseradish
    1/2 teaspoon salt
    1/2 teaspoon black pepper
    1/8 teaspoon cayenne pepper
    1 tablespoon sugar
    1/2 teaspoon lemon juice
    2 tablespoons apple cider[p]Combine all ingredients in bowl and mix well.[p]Cook the breast indirect as outlined below and serve with the sauce.[p]Good Stuff.

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  • stike
    stike Posts: 15,597
    you only live twice,
    slow smoking is done specifically to breakdown the collagen in tough cuts like butt and ribs.[p]turkey breast or better cuts of meat don't need any transforamtion, and are best cooked quickly. they WILL dry out left too long at low temps.[p]treat the egg in this case like an oven that happens to be charcoal fired. the turkey will pick up enough smoke just from that. too much added smoke and you may be overwhelmed.[p]
    ed egli avea del cul fatto trombetta -Dante
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  • Bobby-Q
    Bobby-Q Posts: 1,994
    Smokey,
    That is a fine looking piece of poultry there Mr. Smokey.
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  • thirdeye
    thirdeye Posts: 7,428
    you only live twice,[p]You have gotten some good advice so far. I do a little extra prep work to 1) reduce the size (so you can cook a couple) and 2) to make them a dream to slice. You will notice that my finish temps on poultry breasts are lower than most folks use, but I'm going for moistness and tenderness. Whatever finish temps you use, make sure the juices run clear following a rest.[p]If you http://playingwithfireandsmoke.blogspot.com/1997/04/turkey-breast-preparing-for-roasting.html you will go to my turkey breast page and can check out my trimming technique. All you need is a heavy knife and some shears.[p]Be sure and let us know how yours turns out.[p]~thirdeye~
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Unknown
    Unknown
    you only live twice, garlic salt and pepper liberally, hate that work, then rub the bird down with your favorite barbercue sauce the sprinkle course ground pepper, gives a nice look. Place in V rack, with drip pan under, roast at 350 for 90+ min. depending on size.... when I use wood chips I use apple. We like a mild smoke, not heavy,,,,good luck

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  • Essex County
    Essex County Posts: 991
    you only live twice,
    by now you probably did the cook. How did it turn out? stike's comments below are on the money regarding low and slow with respect to turkey breast. No fat or connective tissue to start with. You'll also get a rubbery skin. I think it would be closer to 20 minutes per pound. I'm guessing you don't have a probe thermometer. If so, get one. You can get something pretty good for about $20 that has a wireless readout. For about $12 you can get a dial thermometer with "instant" (really about 20 seconds) response.
    Hope it turned out well.
    Paul

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  • Unknown
    Unknown
    stike,
    thanks a lot!! This is all the very valuable kind of knowledge I needed. Actually doing it tomorrow (Friday)....[p]thanks!!![p]
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