Rubbery turkey breast?

Discussion in 'Poultry' started by stfron, Mar 30, 2008.

  1. stfron

    stfron Smoke Blower SMF Premier Member

    Good Morning Smokers!

    I have a quick question, I hope someone has the answer for- I'm preparing to smoke a turkey breast for a nice afternoon get together-

    If I go low and slow, will it make the skin rubbery like on chicken?
     
  2. glued2it

    glued2it Master of the Pit

    Pretty much.
    Poultry really doesn't benifit from low and slow.

    There are a few ways to crisp up the skin.
    Search around and you'll find a few methods.
     
  3. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Smoke it at 325ish for crispier skin, brine first or probably gonna be fairly dry. [​IMG]
     
  4. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Hey Ron: For poultry (chix, turkey or whatever) I always brine, and on a whole bird or thick meat like breast, inject. After a nice overnight bath in the brine, I rinse, coat with rub and into the smoker at 275* to start, giver her some time to soak up the smoke, then up the temp to 325* or 350* to crisp the skin. Pull the meat when the thermo says 165* or so.

    I spritz my meat with a combination of:
    8 oz. Apple Cider
    6 oz Water
    4 oz Whiskey
    2 oz Cider Vinegar

    The spritz adds flavour, color and helps with the skin. I will spritz about 1 every hour.

    This way you get nice juicy meat and a crispier skin. Let the meat rest tented with aluminum foil in a roaster pan for 20 to 30 minutes. Makes for fine eatin! Remember, this is smoked bird, not fried, you won't get a fried skin smokin, but it doesn't have to be like a rubber glove either! Good luck with your smoke, hope all enjoy the fine meal your fixin em!
     
  5. stfron

    stfron Smoke Blower SMF Premier Member

    Follow-up

    Thanks to an overnight brine, the breast was SUPER JUICY! I smoked at 325 (Highest I could get on my GOSM) for around 2.5 hrs. The bird came out of the smoker @ 160-

    I used the Hungarian Chicken Rub called Szeged (Yummy!) Although the skin wasn't as crispy as hoped, all folks agreed that the meal was yummy.

    We had a 2lb Fatty (Bob Evans Sage, stuffed with aged cheddar and ham) and The old standby- Dutch's beans.

    The dinner was fabulous, thanks again smokers!
     
  6. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Glad it worked out for ya!!

    Next time you gotta show pics........or it never happened! [​IMG]
     
  7. stfron

    stfron Smoke Blower SMF Premier Member

    Yeah, Yeah, I know- I just get so darned excited when it gets done. I never can find the time to take photos, when it's sitting there just waiting!!
     
  8. richtee

    richtee Smoking Guru OTBS Member

    Can't go wrong with the Hunky Connection ;{)
     
  9. schoolsmoker

    schoolsmoker Newbie

    What did you use for the overnite brine?
     
  10. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    What bbq bubba said...
     
  11. pull the turkey breast at 140 , you will thank me later.
     
  12. richtee

    richtee Smoking Guru OTBS Member

    That IS an awesome poultry rub. Even a plain roasted chicken really comes alive with it. That brand also makes one of the very best paprikas on the market too, FYI
     
  13. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Is that rub something that you can get at the local grocery store or do you have to special order?
     
  14. richtee

    richtee Smoking Guru OTBS Member

    You can usually find it in the specialty cooking stores, or the Farmer Jack chain carries it... Hmmm do a search... I know they have a website too.
     
  15. travcoman45

    travcoman45 Master of the Pit OTBS Member

    School smoker here is my brine recipe and the injection recipe I use:

    Poultry Brine
    1 1/2 Gal Water
    1/2 C salt
    1/2 C Dark Brown Sugar
    2 tsp Garlic Powder
    2 tsp Onion Powder
    2 tsp Cajun Spice
    2 tsp Celerey Salt

    I brine about 12 hours or upto 24 hours. Give the bird a good rinse after brining. Then dry and sprinkle with your favorite rub.

    Poultry Injection Recipe
    1/2 Pkg Good Seasons Italian Dressing
    2 tsp Garlic Powder
    2 tsp Celery Salt
    2 Tbs Melted Butter (real butter)
    2 C Apple Cider.

    Inject into the breast, thighs and legs. Inject before brinning.

    Good luck, hope this helps.
     
  16. stfron

    stfron Smoke Blower SMF Premier Member

    I kinda free-handed the brine, I know it had about a cup of kosher salt, 1/2 c dark brown sugar, fresh ground pepper (some fancy french peppercorns we bought from the spice market in Milwaukee) Bayleaf, and maybe some molasses, but I had inbided in quite a few adult beverages by that time, so my memory is hazy...
     

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