Smoked Turkey Breast

Discussion in 'Poultry' started by rdknb, Mar 6, 2010.

  1. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Getting her ready



    In the smoker



    All Done







    Today was a day of firsts for me. The breast was very moist and broke apart nicely. The skin was just so so, but I knew that going into it. Was going to try a few things to crisp the skin then thought better of it. I wanted to make sure I had the smoke down before I changed things.
     
  2. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    nice.... [​IMG]

    some of that nice looking smoked turkey sounds really good.
     
  3. fire it up

    fire it up Smoking Guru OTBS Member

    Looks great, not just the turkey but the other goodies in the smoker as well [​IMG]

    And who doesn't love smoked turkey?
     
  4. treegje

    treegje Master of the Pit

    That looks tasty.[​IMG]
     
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Now thats some really good looking turkey and dinner plate too. Now was that balsamic vinaigrette dressing on your salad. I really like smoked turkey breast too[​IMG]for your first turkey smoke.
     
  6. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Now was that balsamic vinaigrette dressing on your salad. I really like smoked turkey breast too[​IMG]for your first turkey smoke.[/quote]


    Yes it was
     
  7. dirt guy

    dirt guy Smoking Fanatic

    Looks really good. I hope the breast I do this week turns out looking that good.

    Did you inject it, or just spritz with the apple juice? I'm planning on mixing some butter and creole seasoning and injecting it into the breast.
     
  8. 3montes

    3montes Master of the Pit OTBS Member

    Very nice looking job! I bet the taste was fantastic. Did you brine first? I did my first two turkey breasts about a month ago. One I brined the other I did not. I thought they were both excellent but popular family opinion opted for the brined one.

    To help with crisp skin I basted with a little seasoned garlic butter during the smoke. I also smoked at a higher temp than I would for say ribs or pork butt. I ran consistently around 300 to 325 temps. [​IMG]
     
  9. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Nice job on everything.[​IMG]
     
  10. badfrog

    badfrog Smoking Fanatic SMF Premier Member

    Outstanding! your turkey looks awesome... your other two racks looked great too! Also, good job on putting the poultry below everything else!
     
  11. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    I injected with apple juice. creole sounds good
     
  12. caveman

    caveman Master of the Pit SMF Premier Member

    That sounds really good.

    RdKnB - Someone here on this forum recommended to me using cheesecloth dipped in butter, then placed about your Turkey to keep it from drying out. I haven't tried it yet but you will see it on my first Turkey breast qview. Great looking Turkey BTW.
     

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