Smoked Turkey Breast.....anyone have

here's one:::


Turkey, Breast, Smoked, Nipper's

After several experimentations, this is what I consider to be the best smoked turkey breast. And even better is when the turkey is gone, take the carcas and make smoked turkey stock--off the charts for soups and anything else you would normally use chicken/turkey stock for.


1 12 Lbs. fresh turkey breast
2 1/2 cup Kosher Salt
3 cup Pecan or Apple wood chips
4 Tbs Unsalted butter, melted



Preparation Directions
1 Trim off any excess skin and as much of the neck as you can.
Brine
1 Dissolve the kosher salt in 2 ½ gallons of cold water in a large stockpot. Place the turkey breast into the pot, cover, and put into the refrigerator or in a very cool place overnight.
2 Soak the wood chips for at least an hour before using.
3 Take the turkey breast out of the brine and rinse very well under cold water. Dry the breast thoroughly with paper towels and baste with the melted butter.
Cooking Directions
1 Place the prepared turkey breast onto the Egg breast side down. Regulate tempurature to 250 degees F. and cook for an hour.
2 Turn the turkey breast over so it is now breast side up, and continue to cook at a regulated temperature of 250 degrees F., adding more wood chips if neccessary, for approximately 5 more hours, or until an instant read thermometer reads 165 degrees F. in the fattest part of the breast.
3 Loosley tent with heavy duty aluminum foil for 30 minutes before slicing.


Recipe Type
Main Dish, Poultry

Recipe Source
Author: Bill Nipper cheznipper@aol.com

Source: BGE Forum, Bill Nipper, 12/25/05

I do them at a higher temp - usually 325 or so, indirect, cherry or pecan (or both).

I rub them with butter and rub before cooking. I will sometimes inject them, sometimes not. Sometimes brine, sometimes not. Depends on if the producer was kind enough to do the injection ahead of time and charge me $4 a pound for salt water. It is getting hard to find turkey breasts (and even whole turkeys) that are not previously injected.

Then I wrap them tightly in foil and rest for an hour or so before carving. If slicing for lunch meat I chill them overnight.

That looks great; nice job.
Oledog

I did this for breast tenders, but I figure that it'd work fantastic for a full breast. It was amazing.
Rub
2 tble brown sugar
1 tble sweet paprika
2 tsp fresh ground black pepper
1 tsp kosher salt
1 tsp celery salt
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper
1/2 tsp dry mustard
1.5 lbs turkey breast tenders

Maple butter basting mixture
1/4 cup dark maple syrup (I will use a little more next time)
4 tble melted butter
Mix together

Rub the tenders and let sit anywhere from 2 hours to overnight in the fridge. I let them cure for about 3 hours and it seemed to be plenty.

I cooked these indirect at 250 until the tenders reached 160 degrees. I started basting when the internal temp of the bird was about 135 and probably basted them about 3 times.

Original recipe source: Steve Raichlen "BBQ USA"

If you like turkey, this was really good eating!