Turkey Breast Only

Discussion in 'Poultry' started by thomapa1, Nov 14, 2011.

  1. thomapa1

    thomapa1 Newbie

    I have seen mostly posts on smoking a whole Turkey.  However, for this Thanksgiving I have one person bringing a whole fried turkey, I planned on also smoking a turkey. 

    Majority of guests prefer just the breast meat, so I have no need for legs, wings, or a 'stunning looking' traditional looking turkey.

    With that said...what is the consensus\techniques regarding smoking the turkey breasts only?

    I plan to inject and brine first.

    Will likely just buy the breast meat - if I can find it locally - vs butchering a whole Turkey prior.

    Use skin to protect the meat?

    Wrap in bacon?

  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Leave the skin on to protect the breast. You can follow the instructions for a whole turkey. You want the breast to be 165 IT when you take it off the smoker. I like to put some rub & butter under the skin & the butter will help keep it moist.
  3. raptor700

    raptor700 Master of the Pit OTBS Member

    I have smoked the breast only with great success.

    I use Tips Brine    http://www.smokingmeatforums.com/a/tips-slaughterhouse-recipes-for-poultry

    And Yes (like AL said)
     Good luck and remember the Qview [​IMG]
  4. teeznuts

    teeznuts Master of the Pit

    Try one of these http://www.smokingmeatforums.com/t/112571/holiday-turkey-practice-with-q-view  It's basically a turkey minus the legs, thighs, wings etc. We typically skip the dark meat as well. I find that I get more usable white meat out of a 8-9 lb "whole breast" than I get out of a 15 lb whole turkey. You can brine, inject, rub or whatever. These are definitely something to try if you're just serving white meat. I get em at walmart.

  5. thomapa1

    thomapa1 Newbie

    Excellent advice - thanks Teeznuts
  6. fpnmf

    fpnmf Smoking Guru OTBS Member


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