Smoked boneless turkey

For turkey ham, you'll need to add some TQ to get some "hammy" flavor. Check out the Turkey 101 link below.

Boneless rolled breasts are often injected with 15%,or so salt water,so it is essentially brined already.

Brining might? help the cooking/flavor, and Smokin' already answered the "hammy" taste.

These are what you are cooking. They will actually come out at 3 lbs after cooked. Thaw it out, open it up, remove the gravy pack, yank the skin out of the netted bag, spin the turkey in the bag and ttie off with a bread tie(just like you would with a loaf of bread), rub them with your favorite rub, refrigerate over night, cook between 230 and 250 for 4-5 hours, pull them when they reach between 155-160 and allow to rest for 30-45 min, remove bag and slice and eat or refrigerate overnight and then remove the bag and slice for sandwiches. We sell HUNDREDS of these every year. Below is a pic of the ones we do.
Hope this helps!
Zeb
Boneless Breasts

Zeb,

Did I understand correctly? You remove the skin and discard. smoking only the bare boneless breast in the bag?

Yep!
Here are pics from my tutorial that I put together on this very subject.
Hope this helps!

Step:1 After opening remove the gravy packet and remove the skin.

Step:2 Spin the brid and tie the open end with a bread tie--just like you would a loaf of bread.





Step:3 Rub entire breast with your favorite rub and refrigerate overnight.

Step:4 smoke btween 230 and 250 for 4-5 hours. Pull when temp is 155-160.Let rest for 30 minutes and refrigerate overnight. Un-bag them and slice them for excellent sandwiches.*If serving warm, right after cooking then allow them to reach 165 then pull and rest for 30 min.

Well, hells bells. even I can follow that step by step pictoral.

Thanks Zeb. Thats pretty slick!

Glad it is simple to follow--that was me goal!
Good luck!
Zeb

i will be following Zebs advice next week
cheers
kk

Wow! Thanks everyone for the replies especially
Zeb for the pics. I figured I would get a reply or two but to see the exact product I bought and a step by step cooking guide just blows my mind. What an awesome forum.
Thanks again
Eric

Zeb,

Instead of posting it as a URL, I changed it to an Image so people can see without having to click.

You can now go back in and type text between the photos if you need to

Thank you, Smoklahoma.
Zeb

Hey Zeb. That looks pretty cool. My wife loves smoked turkey deli meat. Thanks.

Okie, can I change my name to Smokarkansas?

Hey Zeb.... Do you do these on a cookshack?

quote:

Okie, can I change my name to Smokarkansas?

Nope, it's not something you ask, it's a honor given out by Zeb based upon your body of work. There's some other Arkie's wanting the same name

Zeb is right. These little guys are GREAT!! I would advise to check the label. I brined one, as I normally do with chicken. I thought it was just a bit too salty. I checked the label and read "15% injected". If your's is the same, I would skip the brine.
Smoke N Italy

FatQ,
ALL the time! Usually set the temp at 230. Higher than that, the bottoms get too "done" sometimes. Will still take 4-5 hours. 4-1/2 is pretty standard.
Smokin'Italian is right. I would not advise a brine.
These were done on the CS. They are not as shiny as the others I posted. That is because they were not finished off with the Maple glaze that we usually finish them with.

Hope this helps!
Zeb

Hey Zeb, Do tell more...Maple glaze?? I am doing a couple of these for Thanksgiving. My family loves them and we dont have the waste.
Is the maple glaze classified?
Smoke N Italy

quote:

Originally posted by SmokinOkie:

quote:

Okie, can I change my name to Smokarkansas?

Nope, it's not something you ask, it's a honor given out by Zeb based upon your body of work. There's some other Arkie's wanting the same name

hehehe...I see. Well I can forget it cause I haven't done too well with my body!

Zeb...YES! We need the maple glaze recipe also please!

Need some help. Can anyone tell me "for certain" where I could purchase the cloth/net bags used to smoke the boneless turkeys? Haven't been able to locate them at WalMart or on the internet?

Please help me out if someone has a good place to secure these.

Thanks.

The turkeys like the ones in the photos come with the bag on them (it's not just a breast, it's typically a rolled piece of meat)

If you do a 100% bone in or bone out breast, you won't need the netting.

But I'll look and see, try some of the food service companies on line

Here's one resource. Just Google "sausage netting" and you will get a ton of hits.

Hope this helps!

Thank you.

I realize this is an older post, but with turkey season coming around, this is a good topic. I have only been able to find the boneless turkey breasts that are 3 lbs uncooked. I got the impression these were larger. I've checked Walmart and the local grocery store and they are all the smaller size. Any suggestions on finding those in the 5 lb range or did I misunderstand?

Steve

Sysco (foodservice) sells boneless turkeys and also turkey breasts. As I recall they are about 9 lbs.

there are two types.

1. You see in their deli case, that's what they use to cut sliced turkey from. That's what I call a turkey roll (ask me sometime how they make them).

2. The others are bone in, real TB's. They only seem to surface around the holidays. Rest of the year they are cut up to make #1 above. Sometimes you'll fine good ones other times of the year but it's hit or miss.

Sysco's rolls are really pretty good. Not like the deli case

I find real turkey breast (bone in) quite often at WinCo.

Can't Believe that this thread is still kickin'. I haven't been able to get these turkeys the last 2 years and it is killing me. I no longer have the buying power of a restaraunt, so I can't get them to keep them(local.) It is a good technique and I hope all that try or have tried it are happy or atleast found something they could take away form it.
Check out the thread about the Maple Butter Glaze, too.

Hope this helped.

Zeb

P.S. What's up, Smokelahoma?! It's been a minute.