Cured Smoked Wild Turkey Breast...

[indaswamp]

The turkey breast I had in cure were finally ready to smoke so I pulled them out of the brine Tuesday and put them on a rack in a tray, let them sit in the refrigerator until this morning to let them warm up from the cold refrigerator.

Got the smokehouse up and smoking with 50/50 cherry and Hickory chunks, then dialed the heat down to about 150* for 2 hours. I basted the meat with local honey about every 45 minutes.

Here is a Qview when I opened the door to baste them and kick the heat up to finish them fast @ 140*INT.

And DONE!

Back in the fridge after cooling down...will slice later tonight.

 

[smokerjim]

they look great, nice color!!

 

[indaswamp]

they look great, nice color!!

Thanks Jim!

 

[pushok2018]

Awesome turkey breasts! Beautiful color as well! Love them smoked... I usually use Pop's brine for 5-6 days and smoke them at 225 but don't tie them like you did... Got to try your method of tying them... Waiting for a pick with sliced breast....

 

[indaswamp]

Awesome turkey breasts! Beautiful color as well! Love them smoked... I usually use Pop's brine for 5-6 days and smoke them at 225 but don't tie them like you did... Got to try your method of tying them... Waiting for a pick with sliced breast....

Thanks pushok2018. The cherry and hickory contribute to the color, along with the honey glaze. Also, cranking up the temp really caramelizes the sugars...
The tying I find really helps keep the meat moist, less surface area than if you lay them flat. Also will hold in more moisture when you crank the heat.

 

[gary s]

Mmmmm Looks Good

Gary

 

[indaswamp]

Money shot...

Literally dripping with juices from the meat as I slice!

 

[indaswamp]

Mmmmm Looks Good

Gary

Thanks Gary!

 

[Pelletpiro]

Do you mind if I ask, you say cured. Was that a brine process? I’m very interested in the prep that resulted in a wild turkey that juicy!

 

[one eyed jack]

Great job on the turkey breasts. Beautiful smoke color and moist as all get out.

 

[indaswamp]

Do you mind if I ask, you say cured. Was that a brine process? I’m very interested in the prep that resulted in a wild turkey that juicy!

Yes, it is brined, and cured with cure #1. I use the total weight of both the meat and the water to calculate the amount of cure #1, salt, and brown sugar.

0.25% cure #1
1.4% salt
1% brown sugar.

Water needs to be at least half the weight of the meat at a minimum. Use a cure calculator for number of days in the cure. a cylinder of meat will cure faster than a flat piece like a slab of bacon.....