Smoked Turkey Breast First Time w/pron

[Desert Dweller]

Not bad for a first attempt, not in Rick's Tropical Delight level, but not bad and real tasty!

I used the following Brine for about 12 hours;
3/4 cup kosher salt
3 cups warm water
7 cups apple cider
1 cup molasses
1/2 Tbsp Chili Lime Seasoning
1/2 Tbsp Plowboys Yardbird

Put salt, seasonings and water in large stockpot or kettle, stir until salt disolves. Add molasses stir until molasses thins, add cider.

Soak bird/breast in fridge for 12+ hours. (mine was a 6.5 pounder) Remove, rinse and pat dry w/paper towels. This layer of Yardbird on skin.

2.5 hours skin side down at 325 with mostly cherry, a little pecan and a little hickory. (Skin was black but I fried it crisp in bacon grease and it was tasty!) The bird was real moist and tender, the brine gave it a sweet and spicy taste. Left the cavity open for smoke to come from outside and inside.:biggrin:

 

[Meat Burner]

Bo, that looks super moist. Timing of that post was good as I was asked to do some smoked boobs for our company Thanksgiving lunch and have never done just the breast meat before. Looks like I need to follow your lead brother.

 

[barbefunkoramaque]

MMMM I'll eat that regardless of the fact that I have seen How they raise Turkeys with no legs, wings, necks or innards.

 

[Phinque]

That looks great. I have two turks brinning right now, Putting them on around 4:00 am.