when smoking turkey

Discussion in 'Poultry' started by clintconaway, Nov 12, 2009.

  1. clintconaway

    clintconaway Fire Starter

    the other day I smoked a turkey breast it turned out well however it was missing something (a rub) befor applying the rub is it ok to remove the skin
     
  2. travcoman45

    travcoman45 Master of the Pit OTBS Member

    I wouldn't remove the skin, holds the juices in. Ya can put the rub under the skin along with other stuff like butter er olive oil to.
     
  3. bman62526

    bman62526 Smoking Fanatic

    Yep - what this gentleman said! Mix the spices with some chilled butter and oil. Then freeze for 30 min. or so.

    You can push "chips" (teaspoons) of this mixture under the skin with your fingers, between the meat and the skin. It's not hard and if you're even a little bit gentle, you won't tear the skin...

    REALLY improves the flavor. I brine and do this in favor of injection. Basically, I must not be coordinated enough to operate an injector...aaannd I'll just leave it at that! ;-)

    End up cleaning more injection off my hands, counters and clothing - than what I get in the bird...just not my thing. Try the "under the skin" rub with butter and a tiny bit of oil - and let us know what you think.
    Me likes....
     
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I would just pull back the skin but don't tear it and slather some flavored butter and then pull back the skin and smoke it if you have to pin it with some toothpicks. You should be fine with that or maybe lay some bacon slices on top over the bird I heard about that ine the other day. In here Go Figure.
     
  5. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    I made about the best turkey breast I have ever eaten last month. Made a brine with 50% water to 50% chicken broth, a premix Tuscan Herb seasoning, approx. 1/4 cup salt, 1/4 cup sugar, and 2 Tbs. of fresh cracked pepper. Brined it overnight in a 4 quart pot, pulled it out of the brine, rinsed it off, and draped a bacon weave over it. Smoked at 225-250 using mesquite. Pulled at 180° internal temp., was moist and super tastey! [​IMG]
     
  6. fire it up

    fire it up Smoking Guru OTBS Member

    I'm with the others, leave the skin on but you can slide your fingers under the skin to loosen it and shove some rub under there, injecting with your favorite rub mixed with chicken broth (low sodium) or apple juice or butter are all also great ways to get some more flavor into it.
    So no pics of the smoke?
     

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