Going to smoke turkey breast

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Rings Я Us

Smoking Guru
Original poster
Jul 3, 2017
6,326
909
Southeast Michigan
I was just thinking of doing some turkey on the ECB .
I looked over at my newest shipment of magazines... Gee, there seems to be a theme here. LOL..
IMG_20171007_153013.jpg
 
I'm going to make a butter/garlic/hot sauce injection and basting sauce.
The turkey breast has come with a turkey juice and salt added , so no sense in doing a brine. I think I will bone it out though. Tie it into a uniform loaf.
 
IMG_20171008_112638.jpg
Saved the bones for soup.

Have it all tied up and ready for the injection of butter and hot sauce.. Little garlic powder I guess.
IMG_20171008_111758.jpg

I set the empty beer can and stuff there for to show scale . No turkey juice will be on anything in this pic except the board and knife. Lol
 
Last edited:
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This roll better work lol .. Just wanted too have nice even cooking and bone free slices.

Hi rings feel free to check out my detailed smoke doing the same thing, I even wrote down my lessons learned to help others:
index.php

http://smokingmeatforums.com/index.php?threads/smoked-turkey-breast-for-sandwich-meat-with-qview.266512/

In short you seem to be doing well so far. Just a heads up, you may want to slice long ways rather than across both breasts at once. Slicing long ways will give you slices that are much less likely to break up.

If slicing on a meat slicer for sandwich meat I suggest the same thing. I sliced across both breasts at once and the slices were fine initially but after vac sealing, freezing, and defrosting, they really wanted to break up much much more. If I had sliced long ways I think I would have avoided the breaking up.

In any case the taste was awesome I just didn't fully achieve sandwich meat consistency but hey, I also didn't add any undesirable funky stuff to the meat just for consistency and it tasted better than anything from the deli :)

Best of luck!
 
Hi rings feel free to check out my detailed smoke doing the same thing, I even wrote down my lessons learned to help others:

I don't have a slicer but I have good sharp knives.. it doesn't have to be deli sliced.
Thanks for that threat info.. pretty good stuff.. I just finished injecting and put salt and pepper on.
index.php

http://smokingmeatforums.com/index.php?threads/smoked-turkey-breast-for-sandwich-meat-with-qview.266512/

In short you seem to be doing well so far. Just a heads up, you may want to slice long ways rather than across both breasts at once. Slicing long ways will give you slices that are much less likely to break up.

If slicing on a meat slicer for sandwich meat I suggest the same thing. I sliced across both breasts at once and the slices were fine initially but after vac sealing, freezing, and defrosting, they really wanted to break up much much more. If I had sliced long ways I think I would have avoided the breaking up.

In any case the taste was awesome I just didn't fully achieve sandwich meat consistency but hey, I also didn't add any undesirable funky stuff to the meat just for consistency and it tasted better than anything from the deli :)

Best of luck!
 
Looks great already Johnny! What wood are you using?
I normally use apple/fruitwood.

Bill

Very good question!

After doing my first whole turkey smoke I found that turkey can stand up to more/tougher smoke than chicken.
I made the adjustment for my turkey breast smoke and it came out awesome! I see why people in TX love smoking turkey with Pecan since it is less potent than Hickory.

I am also curious about the wood you will be using :)
 
Drooling !! point.
Did you glaze it with the wing sauce/hotsauce ?
Carousel worthy! Where did the carousel go ??
 
Drooling !! point.
Did you glaze it with the wing sauce/hotsauce ?
Carousel worthy! Where did the carousel go ??

It's the buffalo sauce I injected.. butter and hot sauce.. some garlic powder and Worcestershire sauce.. same used for glaze.
I made potato salad too
IMG_20171008_173932.jpg
IMG_20171008_174515.jpg

IMG_20171008_174634.jpg
 
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