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Author Topic: First Turkey Breast in the #2  (Read 2630 times)

Carp210

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First Turkey Breast in the #2
« on: August 11, 2015, 01:25:36 PM »
Had this in the freezer so I thought it would be good to smoke this one.  It was almost 10 lbs before I cut out the backbone so it would sit better in the smoker.  I decided not to brine as it said it had a 18% solution so I just put on a coat of oil and Weber"s Kick'n Chicken rub.  Smoked with 2.7 oz of cherry at 250 till IT hit 165. No water pan. Took about 4 hrs.  Turned out very good, ate half and froze the other half for another meal. Skin looked good but as usual too rubbery.
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Dave from SW Pa.  (Steeler,Pirates,Penguins Country)
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gregbooras

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Re: First Turkey Breast in the #2
« Reply #1 on: August 11, 2015, 02:12:40 PM »
Looks tasty Dave!

Greg
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swthorpe

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Re: First Turkey Breast in the #2
« Reply #2 on: August 11, 2015, 03:11:47 PM »
Well done, Dave!  Nothing like a good turkey breast, even if the skin is a bit rubbery.
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Steve from Delaware
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BedouinBob

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Re: First Turkey Breast in the #2
« Reply #3 on: August 11, 2015, 03:29:07 PM »
Looks good Dave!
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Bob - Colorado Springs
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DivotMaker

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Re: First Turkey Breast in the #2
« Reply #4 on: August 11, 2015, 09:51:07 PM »
Nice job, Dave!  Amazingly easy, huh?!
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Tony from NW Arkansas
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elkins20

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Re: First Turkey Breast in the #2
« Reply #5 on: August 11, 2015, 10:19:24 PM »
Sounds like that was really easy and quick smoke. Also looks really tasty.
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Bill SI#1, SI#3, 2 Auber Pids, Cold Smoke Plate for the #3, Large Weber kettle, Smoky Joe Weber, and 2006 Harley softail deuce for stress relief,  from Kansas City, Missouri

es1025

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Re: First Turkey Breast in the #2
« Reply #6 on: August 12, 2015, 09:44:22 AM »
One of the easiest piece of meat to smoke. I really like turkey breast in the fall. I did one a couple of weeks ago, 250 to 165 IT is perfect.
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Ed from Northern NJ
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