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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 01-24-2021, 12:49 PM   #1
Biloxidman
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Join Date: 11-01-13
Location: Biloxi, MS
Default Smoked turkey breast

Had a 4lb bone in breast so I thought I’d trying smoking it a different way. Pulled the skin off, seasoned with butt rub and injected a little mixture of hot sauce,1/2 stick of melted butter and seasoning. On the grill for 1/2 hour until browned then wrapped with more melted butter. We’ll see.....




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Old 01-24-2021, 01:12 PM   #2
thirdeye
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There is a better than fair chance you will stick with smoking skinless breasts from now on. Not only do I like skinless turkey breasts, but I do the same for chicken breasts I smoke for sandwiches and salads. Mine are generally cured, but a brined or injected one behaves the same. Say good by to rubbery skin that doesn't get eaten anyway.





The top photo are two turkey breast fillets (skinless) next to two turkey thighs (skin-on) you can hardly tell the difference. And next is the breast sliced and the thighs pulled. It's funny watching people that don't like skin try and pick it off the breast..... and then figure out there is NO skin.



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Old 01-24-2021, 01:34 PM   #3
Biloxidman
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Getting there. 158IT.



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Old 01-24-2021, 02:29 PM   #4
Biloxidman
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I like!





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Old 01-24-2021, 04:04 PM   #5
Stingerhook
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I would like too!
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Old 01-24-2021, 04:31 PM   #6
Titch
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Success Looks good
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Old 01-24-2021, 04:50 PM   #7
jhwhite
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I smoked a turkey breast today also! Came out pretty good.




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Old 01-24-2021, 05:08 PM   #8
Cueford T. Justice
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[QUOTE=thirdeye;4436449]There is a better than fair chance you will stick with smoking skinless breasts from now on. Not only do I like skinless turkey breasts, but I do the same for chicken breasts I smoke for sandwiches and salads. Mine are generally cured, but a brined or injected one behaves the same. Say good by to rubbery skin that doesn't get eaten anyway.

Biloxi: looks great!

Thirdeye: School me on curing for turkey or chicken. I smoked salmon today and i always do a cure of 2:1 brown sugar to kosher plus other spices to draw out moisture and form a pellicle. I hot smoke that (50 internal). I like the texture from the cure. Same idea with chicken and turkey? Are you doing it for flavor, texture, both?
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