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1st Turkey Breast

OK, so I bought a 6.5lb bone in Publix Turkey Breast. It is in a rather high solution of salt so I didn't brine it.  Just rubbed with Bahia Mojo (citrus) Rub and then injected with a white wine, butter and crystal (hot sauce). Put it over an aluminum tray to catch drippings and set smoker at 225 with two chunks of mesquite. I didn't do anything special with the skin, figure it wont be worth keeping but maybe I'll get a surprise. Plan to pull at 160 after maybe 3-4 hours. This is just a test for now, prepping for the big bird for Thanksgiving!Smoked Turkey Breast 24 Oct 2021

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  • Smoked Turkey Breast 24 Oct 2021
Last edited by Flyingman
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