Turkey Roast (franken-turkey)

Discussion in 'Poultry' started by geek with fire, Mar 3, 2008.

  1. geek with fire

    geek with fire Master of the Pit OTBS Member

    I had the wife pick up a turkey roast the other day. If you was how this stuff was made you probably wouldn't want to eat it, but I thought it would be great for smoking and slicing thin; not the case.

    I let this dude marinade in red wine, EVOO, garlic powder, CBP, and about half of a sliced white onion. I smoked it for 4 hours using Oak and Apple. Turkey was nice and moist, but took on Zero smoke. I had also smoked some chicken breasts (I'll post those later....boy were they good!) and they took on great smoke. So the only think I can think of is, the enzymes used to "glue" the meat into a loaf is keeping the smoke from penetrating.

    Sliced thin, it makes for a good sammy (with some spicey Q sauce I through together for the first time: Geek With Fire sauce recipe #1), but not a trace of smokey goodness. I think next time, I'll just smoke plain ol' turkey breast, and leave the franken-turkey in the "beaks and butts" section.
     
  2. bertjo44

    bertjo44 Smoking Fanatic

    Thanks for the tip. May be the case for some other processed meats as well then.
     
  3. geek with fire

    geek with fire Master of the Pit OTBS Member

    Really...why is that? (not doubting you, just can't wrap my brain around it yet) I guess I should have noted, there wasn't more than a couple tablespoons of the stuff in the mix. I also fogot to mention that I added about a 1/4 cup of pineapple syrup in the mix as well. I suppose the acid in the pineapple could have cooked the outer layer to the point of not allowing smoke to penetrate, but I'm doubting it.
     
  4. cowgirl

    cowgirl Smoking Guru OTBS Member

    Hmmm, I've never tried a turkey roast. Thanks for the heads up Geek, I'll stick with the breast or whole turkey.[​IMG]
     

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