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


    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.

  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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