Smoking Turkey Breast Question
Anybody have a good recipe/procedure for smoking turkey breast? TIA for any input.
0
-
I was going to suggest that if the turkey breast was smoking, that you turn the heat down 
I'll ask the Bride what she's done in the past.
She has done several breasts and whole turkeys on the treager, and they turned out fantastic.
Mule0 -
Grind up for fine texture, put two cig papers together , for that big blunt, seal up and light. 0 -
It does not hurt to brine one overnight beforehand (50/50 salt and sugar, about a half cup each per gallon) Not mandatory, but it does add flavor and moistness.
My propane smoker has a water pan to help keep the meat moist. I smoke at about 225? and use soaked applewood chunks. Allow about half an hour per pound and check the breast temp about 2/3 through. Don't overcook.
This is a straight store-bought, 12 pounds, five hours.0 -
I have been smoking a turkey for about 20 years now. I used to brine them but I don't do it all the time anymore just sometimes if I feel like it. I really cannot tell the difference.
My smoker is propane powered. I smoke the meat with mostly fruit wood from my trees and a little hickory added. I use Peach and pear wood along with apple wood. I would stay away from Mesquite.
Never smoke a Butterball type turkey just get a regular one. Pull the neck and gibblets out and the pop up thermometer they all seem to have. I cut the preachers nose off and make sure the bird is thawed. I do wash my turkey in the sink and pat it dry.
I rub Olive Oil on the inside and outside of the bird. I salt and pepper it and stuff with apples, onions and garlic cut up(I don't eat this its just for seasoning)
I cook for "about" 30 min a pound at 250 degrees but I keep a thermometer in the bird the whole time. I rarely add wood because the meat will take the smoke only so much.
The USGOV says a Turkey should be cooked to a temp of 165 degrees. I usually cook mine to 160, pull the bird out, wrap it in foil and put it in a paper sack with a few towels on top. It will keep cooking and the juices will stay in. I have kept one this way from 1-3 hrs with no problem.
As far as basting a turkey I do baste them with the juice they produce mixed with apple juice.
I don't use the water pan in the smoker.
Smoke the neck and use it for either gravy or in a gumbo very tasty!
The heart, liver and gizzard get cooked in some water and the dogs get them for a treat0 -
Agree with most of that, Sam. I don't fill the cavity with anything, preferring to let the hot air and smoke to cook from inside out as well.
Otherwise, we match up.0 -
Haven't done a whole bird yet, but I've been experimenting with the Masterbuilt.
Best so far went into a food saver bag with contents of two 6oz cans of pineapple juice and 3-4 tablespoons of honey. Left that to ruminate overnight in the fridge and smoked with hickory at 235* for 5 hours. Breast was just shy of 9 pounds.0 -
The only time I ever tried to smoke a turkey was at Christmas time some 20 years ago. My son got me one of those charcoal round smoker\grills for the Holiday that year. It was a very cold winter and the grills thermometer was all over the map during more than 10 hours of smoking. After all that time, family was waiting on dinner and that dang bird was not done! Ended up finishing him off in the oven and in the meantime all the adult guests and myself got ourselves pretty sauced! Fun times they were!0 -
Ok, thanks guys. I have a six pound breast we'll be doing. Everything I seem to see suggests it will take about three hours to cook. Do I smoke the whole time? I'll be brining it as I'm concerned about it drying out. I can deal with a lot of things, but a dried out piece of meat ain't one of them. I'll probably use apple wood like Rocky does. 0 -
I wouldn't go by time as much as internal temperature. You probably want to pull it at about 160F internal temperature, you're shooting for 165F, but it will continue to cook after you pull it (just wrap it in aluminum foil).
+1
I have had a turkey cook at 20 min a pound or faster a lot depends on outside temp and other variables.
Pull it at 160 and wrap it up this makes it moist.
180 degrees = ruined turkey for anything other than a casserole.0 -
Another thought to consider, every time you open up your smoker (say to add more wood or ck temp. etc.) it takes your smoker added time to get back up to proper temperature. I try not to open it, especially during the early part of the cook. Towards the end, you have no choice as you do not want to over cook.
It would be the cats meow if there was some kind of temperature probe that you could monitor remotely from outside!0 -
I only smoke for the first hour or so. Use a milder fruit wood or alder for poultry, never hickory or mesquite. Soak the wood overnight. Three or four apple chunks (fist-sized) and a healthy handful of apple chips go in at the start. That's all. Chips give a quick burst and the chunks last a while. You see the results in my photo. I never open the smoker during the first 2/3 of my estimated time, just keep an eye on the hood temp indicator. I use an instant-read digital probe to test and I also use 160? as my "done" goal. I simply turn off the gas at 160? and let the bird stay in the closed smoker while it coasts up a few more degrees. Depending on outside air temp, that can be 15 to 45 minutes and then I bring it inside ready to carve.
This is a dead simple way to be a hero. Bird in smoker. Come back in a few hours. Remove bird. Cheers and compliments all round.0 -
Brookwood wrote:It would be the cats meow if there was some kind of temperature probe that you could monitor remotely from outside!
There is. I've been using this one by slipping the probe down through the smoke vent.
https://tinyurl.com/ull7okr0 -
I'm in the process of making some smoked turkey pastrami. Recipe is essentially the same as if I was using a beef brisket, I will find out if it's as good on Wednesday. 0 -
Okay Sam, someone has to ask. After 20 years of smoking don't you think that turkey's probably done? 0 -
Unless you are buying an organic or natural bird, they have all been injected with a solution so brining will not bring much to the party. I usually get a natural bird and brine for a day or two. 225 with a water tray below. Apple and maple pucks in my smoker till internal temp gets to the mark. 0 -
CaptFun wrote:Unless you are buying an organic or natural bird, they have all been injected with a solution so brining will not bring much to the party. I usually get a natural bird and brine for a day or two. 225 with a water tray below. Apple and maple pucks in my smoker till internal temp gets to the mark.
Pretty sure that old Deep Purple song, "Smoke On The Water" originated from a guy smoking a turkey!
Don't mind me Capt, I'm just an old hippie! 8-)0 -
He may have had some meat in a smoker, but I'd bet there was something else in his pipe....Brookwood wrote:CaptFun wrote:Unless you are buying an organic or natural bird, they have all been injected with a solution so brining will not bring much to the party. I usually get a natural bird and brine for a day or two. 225 with a water tray below. Apple and maple pucks in my smoker till internal temp gets to the mark.
Pretty sure that old Deep Purple song, "Smoke On The Water" originated from a guy smoking a turkey!
Don't mind me Capt, I'm just an old hippie! 8-)0 -
I suspect a hookah was the song inspiration. I actually owned one once. Have no idea why, but it never held any wacky weed. 0
Please sign in to leave a comment.
Comments
18 comments