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Smoking turkey breasts for the first time
Posted on 6/7/21 at 4:27 pm
Posted on 6/7/21 at 4:27 pm
Planning to smoke a few turkey breasts on the kamado Joe this weekend. Anyone have any tips/recipes? I've done the Boston butts before, but this will be my first try with turkey. TIA 
7
Posted on 6/7/21 at 4:29 pm to The Truth 34
Make sure to brine it. Dry brining is easiest.
Many come brined already so check the label to make sure you're not oversalting it.
Many come brined already so check the label to make sure you're not oversalting it.
This post was edited on 6/7/21 at 6:44 pm
Posted on 6/7/21 at 4:57 pm to The Truth 34
To keep it juicy, inject it with cooking oil or melted butter. And use a meat thermometer to make sure it doesn't overcook and get dry.
I love smoking a turkey breast. I do it a couple of times a year. They always have nice fresh breasts at Calandro's and Bet-R.
I love smoking a turkey breast. I do it a couple of times a year. They always have nice fresh breasts at Calandro's and Bet-R.
This post was edited on 6/7/21 at 4:59 pm
Posted on 6/7/21 at 5:04 pm to timbo
Bone-in or boneless? Add fat when wrapping and give it a good rest. It will come out juicy. Watch the salt as most of them are injected/soaking in a salt solution.
Posted on 6/8/21 at 8:06 am to The Truth 34
Remove skin and season...SPG+a little Paprika for color.
Smoke until pellicle forms (2-3 hours).
Place breast in a foil pan, smear a stick of room temp butter on top, cover with foil. Cook until ~155 (generally this is just about when the butter is melted).
Smoke until pellicle forms (2-3 hours).
Place breast in a foil pan, smear a stick of room temp butter on top, cover with foil. Cook until ~155 (generally this is just about when the butter is melted).
Posted on 6/8/21 at 8:17 am to The Truth 34
Brine it for sure. Smoke it indirect with a water pan.
Posted on 6/8/21 at 8:43 am to The Truth 34
Brine it
Posted on 6/8/21 at 8:52 am to gonecoastal
quote:
Remove skin and season...SPG+a little Paprika for color.
Smoke until pellicle forms (2-3 hours).
Place breast in a foil pan, smear a stick of room temp butter on top, cover with foil. Cook until ~155 (generally this is just about when the butter is melted).
This right here. This is similar to how I do it and it comes out great every time. I just season with salt and pepper.
This is the recipe I use
Heat the smoker to 265.
Trim the breast and apply the rub. If the skin is on the turkey breast, remove it. We just tear off the skin and throw it away. I use the same rub for turkey as pork spare ribs, so 2 parts black pepper to 1 part salt. Use your judgement, but I think a bit more than 1/4 cup rub per turkey breast is a good guideline.
Place the turkey, skin side up (meaning, the side that formerly had skin), in the smoker and cook until golden brown (typically 2 1/2 to 3 hours). Remove the turkey from the smoker, place the butter on top of the turkey, and wrap tightly in two layers of heavy-duty aluminum foil, dull side out. The turkey breast ends up braising in quite a lot of melted butter and its own juices and the double layer of foil ensures against leakage. Return the turkey to the cooker, this time flipping it so it’s skin side down.
Continue to cook the turkey breast until the internal temperature registers 160°F. This should take about 1 additional hour.
This post was edited on 6/8/21 at 8:56 am
Posted on 6/8/21 at 9:29 am to NfamousPanda
quote:
This is similar to how I do it and it comes out great every time. I just season with salt and pepper.
Very similar to how I do it as well. I remove the skin, and add a homemade rub. Salt, pepper, paprika, a couple dashes of poultry seasoning. Use either less salt or poultry seasoning if the seasoning has salt. I've found a few versions with no salt, and generally use those if I have some on hand. Smoke around 3 hours, wrap and put back on for an extra 60-90 minutes depending on the temp. It isn't like a pork butt where you may have to add wood or coals during the cook, so I just go by the temp of what I started with. Sometimes I just wrap and finish in the oven around 200-225 if the fire is almost out.
Posted on 6/8/21 at 9:46 am to The Truth 34
I tried Malcom Reed’s honey smoked turkey breast. Very good and a hit with the fam, but there are some steps.
Posted on 6/8/21 at 10:33 am to The Truth 34
quote:
Remove skin and season...SPG+a little Paprika for color.
Yep
quote:
Smoke until pellicle forms (2-3 hours).
Yep, but I like to season the meat 30 minutes to an hour before I smoke to allow the seasoning to penetrate a bit & dry brine the meat. I do not inject the meat because most commercially available turkey has already been treated with a solution.
quote:
Place breast in a foil pan, smear a stick of room temp butter on top, cover with foil.
Yep, but I use mayonnaise instead of butter. It's cheaper and adheres to the meat better. It does not impart any mayonnaise flavor into the meat. I do not cover with foil to allow for a bit more color and smoke to impart on the meat. The mayonnaise layer should thinly coat the meat. It will melt off and leave a nice sheen to the meat.
quote:
Cook until ~155 (generally this is just about when the butter is melted).
I pull mine at 160-162°F just to make sure it hits 165°F internally.
This always comes out moist with a delicious smoke flavor and beautiful color.
I know the mayonnaise sounds weird but, this technique results in the juiciest turkey you will ever cook.
Posted on 6/8/21 at 11:51 am to BigDropper
why are y’all removing the skin?
plenty of subcutaneous fat there
plenty of subcutaneous fat there
Posted on 6/8/21 at 2:21 pm to cgrand
1) better seasoning coverage. The skin blocks seasoning from contacting the area of the meat that it covers
2) nobody is eating that. Unlike chicken skin, turkey skin doesn't render as nicely and requires an additional step to get is crisp.
3) the people I smoke turkey breast for do not prefer the skin & therefore it is easier to remove it during the prep phase.
4) because I got my method & it works.
2) nobody is eating that. Unlike chicken skin, turkey skin doesn't render as nicely and requires an additional step to get is crisp.
3) the people I smoke turkey breast for do not prefer the skin & therefore it is easier to remove it during the prep phase.
4) because I got my method & it works.
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