Smoked Injected Turkey Breast ~ Foamheart

Discussion in 'Poultry' started by foamheart, Oct 14, 2015.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Well with the prices of sandwich meat going ridiculously high, it cooling down a little, and my smoker falling out of shape due to inactivity, it was time to smoke!

    Thawed out the breast for two days in the reefer, opened the bag then cleaned and dried the breast and back in the reefer to dehydrate a little.


    Today I break out the flavors..........


    Injected, the juice stays in, that means no pooling.......


    I oil and sauce the outside and the chest cavity


    Now you can see some of the perforations. Back in the reefer.

    MES30, its the one that will come up to the proper temps! Vent closed, 275 preheat, load the AMPs with Hickory and Apple, Start it and let it burn for 30 mins.


    Insert the bird! Reduced the temp to 250


    Insert the AMPs, Open the vent and the reload tube to catch a better draft



    Walk away for 1 hour and play with other stuff in the kitchen. Come back check for smoke rising, adjust the discharge vent. And probe the breast.


    Close her up and set the alarm at 165 IT. Walk away and go fix supper.


    And then I I made, and into the oven


    And out the reefer I got........


    Then I checked on the Breast,,,, smells awesome.


    Supper is ready


    Then the alarm goes off, Ding fries are done, ding fries are done........


    Great evening.... got the breast chillin in the reefer. Will slice for lunchmeat tomorrow.

    Had sausage biscuits for supper, the kitchen is clean and I am just killin back chillin. Full as a tick too BTW. If I keep practicing I am gonna learn how to make biscuits!

    Summary:

    9+ lb enhanced turkey breast,

    Dried and injected

    Smoked at with AMPs Hickory & Apple @ 250  

    Approx.. 3 hours, to 165 IT

    2 days to thaw, one to dry, smoked, and one day to redistribute, then one to slice.

    That's it. Too simple, Tomorrow I'll try and remember to capture some Bear view. Thanks for checking it out.
     
    Last edited: Oct 15, 2015
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Kevin, that turkey breast looks divine!

    But I want to know more about those sausage biscuits! Stuff the meat in and cook? Any cheese involved? Gravy? Red eye gravy? Oh man those are probably killer!
     
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Looks like some great Sammich's comin'...JJ
     
  4. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you Case. Before Pop went to bed he asked for another biscuit and syrup instead of ice cream....LOL

    Biscuits go with any meal. Wasn't mush yeast bread made when I grew up but a load a biscuits were demolished. That is some of Pop's sage sausage. A bit if melted cheese would go great with a biscuit and sausage. Redeye gravy involves ham or cured meat and coffee. But I have made many a meal of biscuits and milk gravy. That brings up sausage gravy which is another way to enjoy biscuits. We just had sausage biscuits ......

    And then for dessert your choice of a biscuit with real fancy maple syrup, Steens cane syrup, Blackstrap molasses, honey, Strawberry jam, strawberry jelly, peach jam, peach jelly, kumquat marmalade, muscadine jelly, Satsuma (a type of tangerine I believe) jelly, apple jelly, LOL..... I make a load a jellies.

    Biscuits is like Mac & Cheese or chowder... just simple comfort food.

    My biscuits will never be as good as my Pop's, but I am learning. Soon as I learned to ditch the measuring devices the biscuits got better.....LOL
     
  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you Chef, LOL.... maybe Friday. I got all busy tonight looking for old foods that Pop would like and remember. Can't remember the last time I saw a egg salad sandwich, so I made egg salad. Maybe a bed of lettuce with a wedged tomato and a spoonful of egg salad in the middle.

    I have never rested meat over night in the reefer after the cook I assume it will really firm it up so its more easily sliced. When I let stuff rest I use the counter with a dish towel on top.

    Nothing ventured nothing gained right?
     
  6. hank2000

    hank2000 Smoking Fanatic

    measuring devices has no place in biscuit making.
     
  7. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    I could eat that any time of the day or night. Hope the bird slices nice for ya.

    Richie

    [​IMG]
     
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Ya know Hank, I always thought it strange that the good cooks weren't automatically chefs. Then I decided that the chefs could share their proportions. That was the difference.

    The stuff like biscuits, cornbread, dressing, pie crust, etc..... just never have a recipe. I tried and tried to make one of those Pillsbury Bake-Off pie crusts all light and flaky and buttery and picture perfect. I have made ONE, only one and I couldn't recreate it in my life. So now I just make pie crusts, they are good, but not Pillsbury bake-off good. As long as they are better than the pre-fad'd out the box kind its ok with me.

    I just came back from the kitchen and noticed that there was only 5 left from last night, That's a pretty good showing for my biscuits. LOL Course no one wanted breakfast.... He didn't even stir at the mention of sausage biscuits......ROFLMAO!
     
  9. floridasteve

    floridasteve Smoking Fanatic

    [​IMG]

    Thanks for sharing more fine food!

    Wish I could find a breast like that around here.  I always look.  I found a tiny frozen one the other week, it was great, but I want a BIG one like yours!

    Turkey Breast, that is....
     
  10. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you sir........
     
  11. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    So I sliced it............


    Left side


    Right side

    For the gumbo pot........


    Some notes to self.

    1. Don't keep trying to do like everyone else, 220 is "the" smoking temperature, anything else is just wrong and I won't like the result. I don't know if it was the temperature, the breast, or the over night chill, I am guessing more of the first two possibilities but........... The meat is borderline dry.  No its not like some of those Piccadilly sliced breast turkey plates dry, but definitely not juicy.

    2. It would have sliced thinner with a slicer

    3. Smoking it on the bone is better than fileting it and then smoking. Far less shrinkage, but the filets were much juicier (but that may be due to other considerations). 

    4. For the first time ever, there wasn't enough injected into the meat. I used over 1/2 C of injection with little or no pooling.

    5. I think I should have added some charcoal to the chip tray, the charcoal does imbue with long lost flavor.

    6. Maybe a good slathering with mayo would have protected the moisture better than the oil rub.

    Just thoughts to think about next time.
     
  12. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Kevin Them slices look fine, to hide in between two slices of bread.I agree the mayo would have kept it a lot moister.I left my SIL in charge of watching a bird,came home and it was 195* IT still moist inside.Nice job 

    Richie
     
  13. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you. I am thinking now of what we used to call open faced sandwiches. A piece a toast with meat and gravy. Its not dog food dry, its just a lot dryer than I would serve to someone else. Most of the folks I know only eat white meat when I do it because mine is not ever dry.
     
  14. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Very nice , Kevin ! Thumbs Up

    That looks marvelous ! The Bisciuts are a nice addition , love them under Turkey and gravy .

    With Breast prices , I should get some . We like Dressing with it ( makes good T&D sammies ).

    Thanks for the look , and . . .
     
  15. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Foam ,great post as always and excellent looking food!
     
  16. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thanks Richie.

    But its a great tune-up about this time of year. Reminds you of stuff and insures you remember were everything was last left....LOL
     
  17. one eyed jack

    one eyed jack Master of the Pit

    I sure enjoyed your post FH.  Everything looks fantastic. 

    I need to stop reading these posts when hungry. 
     
  18. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

     Thank you sir, You know I love dressing better than near anything. I have been wanting to try something I saw a couple a years ago on TV. A cook used a waffle maker and a mixture of shredded turkey, giblet gravy and dressing with a little egg to bind it all up and made Turkey and dressing waffles. It looked outstanding the he added some maple syrup....OMG...right over the top!!

    I have got to try this but the turkey and giblet gravy never last long enough. I make enough dressing to feed a college fraternity! Did I mention I like dressing? LOL
     
  19. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thanks man I really appreciate it. You got the larder stocked and ready for the freeze?
     
  20. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    First thanks, I have learned it best to cruise the board after supper, then it looks great but you don't jump up and run to the kitchen and start pulling out pans. LOL

    Oh, and its just affix to get worse, its that time of year.
     
    Last edited: Oct 15, 2015
    one eyed jack likes this.

Share This Page