Turkey breasts in the smoke.

Discussion in 'Poultry' started by tom 178, Sep 21, 2014.

  1. tom 178

    tom 178 Meat Mopper

    Me and my lovely wife are smoking a couple of turkey breasts today. She made a brine last night and they spent the night in the frig soaking it up. We got the smoker going and put them in a 7:30 this morning. More to come.

     
  2. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Tom , and the little Lady , howdy and nice Turkey Breast .

    When finished , give us a narration of your smoke . . .

    Love the [​IMG]  of a good post.

    Meanwhile , have fun and . . .
     
  3. tom 178

    tom 178 Meat Mopper

    Here are the done birds.

     


    My wife made the brine last night

    640z apple cider

    3/4 cup kosher salt

    1/4 cup apple cider vinegar

    3 (4inch) fresh thyme sprigs

    2 (4inch) fresh rosemary

    10 fresh sage leaves (I use only a couple)

    1 garlic bulb, cut in half crosswise

    4 cups ice cubes

    1 (5 3/4- to 6- lb.) bone in turkey breast

    4 hickory wood chunks

    Preparation

    1. Bring cider and the next 7 ingredients to a boil in a large stockpot or 8-qt. dutch oven over medium-high heat; reduce heat to medium and simmer, stirring occasionally, 5 minutes Remove from heat. Stir in ice. Cool completely (1 hour).

    2. Place turkey in brine; cover and chill 5 to 12 hours.

    3.Prepare smoker according to manufacturer's directions, bring internal temp. to 225* to 250*; maintain temperature 15 to 20 minutes. Place wood chunks on coals.

    4. Remove turkey from brine, pat dry with paper towels. Smoke turkey, maintaining temperature inside smoker between 225* and 250*, for 3 1/2 to 4 hours or until IT is 165* in the thickest portion.

    5. Remove turkey, cover loosely with foil, and let stand 10 to 15 minutes before slicing.

    I do mine in a MES with a AMNPTS I brine the chickens in the same brine recipe as used for the turkey. It took quite a while to get to 167* IT. They are real tasty this time. My Mother-in-law is going to make some smoked turkey pot pies out of some of this.
     
  4. b-one

    b-one Smoking Guru OTBS Member

    Looks great and pot pie leftovers are awesome!
     
  5. tom 178

    tom 178 Meat Mopper


    This was a great smoked turkey pot pie!
     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great looking breasts, and tasty pie! Love smoking turkey pot pies and shepherd pies!
     
  7. b-one

    b-one Smoking Guru OTBS Member

    Looks like a good meal! If you like crust,I do, we like to make them in muffin pans.
     
  8. tom 178

    tom 178 Meat Mopper

    Oh a shepherd's pie sounds awesome, that will have to go on my to smoke list. [​IMG]
     
  9. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Nice smoke & meal ! Thumbs Up
     
    oldschoolbbq likes this.
  10. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice , Tom . Now that's a good post...[​IMG]
     
  11. I'm about to use your recipe tomorrow, wish me luck! My first smoked turkey (trying to perfect before thanksgiving!)
     
  12. tom 178

    tom 178 Meat Mopper

    I am going to try a whole turkey also for Thanksgiving. I will probably do a trial run in a week or so. I have a breast that if it ever finishes thawing will go in to the smoker tomorrow. Good luck with yours NCinFlorida. I love the flavor the brine gives it.
     
  13. smokindontcb77

    smokindontcb77 Fire Starter

    I noticed the birds in trays in the smoker. Doesn't that prevent the smoke from hitting the birds?
     
  14. tom 178

    tom 178 Meat Mopper

    The birds are in a tray the whole time which does probably limit the smoke. I do like how moist they stay though because of the trays. I let them get smoke the whole time and they are smoky enough for me. Gets me thinking that maybe I should put one on each of the middle and top shelf with a pan below to catch the juices. Then I could divide up the juice for another tray and put them both in a tray for getting some of that moisture back. I'll probably have to add some chicken broth to the trays. I do put a little broth in the tray to start so the good drippings from the bird does not burn. The gravy made from the liquid is a good smoked gravy. I'm sure there are many ways to do them, I'm pretty new to this so there are probably many better ways. This works great for me though.

    [​IMG]
     
  15. bonzbbq

    bonzbbq Smoke Blower

    I cook a lot of my meat in pans, don't notice any smoke flavor difference, lots of uses for the drippings [​IMG]  good job
     

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