Smoked turkey breast

Biloxidman · 01-24-2021, 12:49 PM

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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thirdeye · 01-24-2021, 01:12 PM

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.

Biloxidman · 01-24-2021, 01:34 PM

Getting there. 158IT.

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Biloxidman · 01-24-2021, 02:29 PM

I like!

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Stingerhook · 01-24-2021, 04:04 PM

I would like too!

Titch · 01-24-2021, 04:31 PM

Success Looks good

jhwhite · 01-24-2021, 04:50 PM

I smoked a turkey breast today also! Came out pretty good.

Cueford T. Justice · 01-24-2021, 05:08 PM

[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?

01-24-2021, 12:49 PM	#1
Biloxidman is One Chatty Farker Join Date: 11-01-13 Location: Biloxi, MS	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..... Sent from my iPad using Tapatalk

01-24-2021, 01:12 PM	#2
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	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. __________________ ~thirdeye~ I Play With Fire and Smoke *KCBS - CBJ & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery

01-24-2021, 04:04 PM	#5
Stingerhook somebody shut me the fark up. Join Date: 02-13-12 Location: SE Florida Name/Nickname : Marty	I would like too! __________________ Marty UDS now resurrected, Square Chicken Cooker, Green 22" Kettle, Stok Tower Grill & Barrel Grill, Stealth WSM 18", Char Broil Kamander

01-24-2021, 04:31 PM	#6
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	Success Looks good __________________ Titchstone, our Diy flatop Named By Moose https://www.bbq-brethren.com/forum/s...d.php?t=288727 Some people are like a Slinky-not really good for anything, but you still can't help but smile when you shove them down the stairs.

01-24-2021, 05:08 PM	#8
Cueford T. Justice Got Wood. Join Date: 12-20-20 Location: Raleigh, NC Name/Nickname : Matt	[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? __________________ BGE, WSM, Weber Kettle, Grillman Grills 24” x 36”

01-24-2021, 01:34 PM	#3
Biloxidman is One Chatty Farker Join Date: 11-01-13 Location: Biloxi, MS	Getting there. 158IT. Sent from my iPad using Tapatalk

01-24-2021, 02:29 PM	#4
Biloxidman is One Chatty Farker Join Date: 11-01-13 Location: Biloxi, MS	I like! Sent from my iPad using Tapatalk

01-24-2021, 04:50 PM	#7
jhwhite Knows what a fatty is. Join Date: 02-29-20 Location: Richmond VA Name/Nickname : Jody	I smoked a turkey breast today also! Came out pretty good.