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I picked up a 5lb frozen boneless turkey breast
at Sams the other day and was curious if anyone had some ideas on smoking it? I have no idea what the meat under the wrapper looks like but I was hoping it could be smoked and sliced to make lunch meat,then maybe I could justify the cost of a slicer.
I was also wondering what brining or curing might do for it. I like the turkey ham lunch meat from the store so I didnt know if brining it might give a similar taste.
TIA
Eric
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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
Last edited by Former Member
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.
Last edited by Former Member
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
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 Big Grin


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!
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?
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.
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. Smiler

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