Smokin-It User Forum!
Recipes => Poultry => Topic started by: es1025 on November 23, 2021, 07:15:35 AM
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Smoking two 4-6 turkey breasts. Going to brine the birds one hour per #. Using poultry spice and paprika as the rub. 270 until 166.
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I am right there with you! Got a 10# turkey breast thawing and getting ready for the smoker on Thursday morning. Will be going 270* as well to about 165 for IT. Cherry wood all the way.
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I've got 3 boneless turkey breast roasts to smoke this year. I couldn't find any bone-in breasts. I plan to try some different rubs and injections. I'm also going for 270* to 163* IT with cherry and then crisp up the skin on a hot grill.
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I’m smoking a 15# whole bird at 250 to an internal of 165. I am injecting it with Cajun butter and using my poultry rub. I’ll pull it and wrap at 165 and in to the ice chest it goes until serving time.
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One breast done, the other is 9 degrees behind.
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I was impressed with those Butterball boneless turkey breast roasts. Really good meat on them. I injected 1 with Tony Chachere's creole butter and rubbed with the poultry rub from this forum. The second was a Butterball herb roast, so I injected it with Tony's garlic and herb injection and used the rub from this forum. The third got Tony's jalapeño injection with some tabasco added for extra kick and rubbed it with Tony's creole seasoning.
All three were a little different, juicy, and very good. I smoked them with 3.2 oz of cherry and a 0.5 oz piece of pecan at 270* to an IT of 163* then wrapped in foil and put in an ice chest for a couple of hours. Sorry, I failed to take any pictures. They took about 4 hours to reach temperature.
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Love the different cooks and injecting!
I ordered a 10lb pasture bird before Thanksgiving that I’m going to spatchcock and smoke at some point this month. Looking forward to it! And you gave me a few ideas on seasoning!