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Turkey Breasts

P pagsMember
I smoked 2 turkey breasts for out of town company tonight. They were each 6.5 lbs. Well. I guess they weren't just turkey breasts. They were like whole turkeys without the legs and wings. Bones included. Whole breast, not halves or rolled and netted.

I placed them both in Smokin's Holiday Brine (recipe exactly as shown) yesterday at 5:00 pm and took them out of the brine today at 1:00 pm. Lifted the skin and sprinkled Cookshack Chicken rub under and over the skin. Used toothpicks to tie the skin back in place. Let them sit in the fridge until 3:30 and covered them in cheesecloth soaked in butter.

Placed the cold turkey breasts in a cold Elite set at 275* using 4 oz of wild cherry. After 2.5 hrs, I removed the cheesecloth, turned the smoker down to 250*(some company was coming in late) and let it run till 6:30, a total smoke of 3 hrs. I took the turkey out at 167* and placed heavy duty foil and a towel over the turkey for 30 minutes. Carved, sliced and served.

I was worried about the birds being dry since I let them sit in the smoker longer than I wanted and then foiled them, which I figured would let them cook even more and add to the dryness. WRONG!!! They were absolutely, incredibly moist. Simply delicious and tender. A ton of compliments. It was the best turkey I've ever eaten.

My gratitude to Smokin, Cookshack and other forum members, who have contributed to my smoking endeavors. I reread this post, and quite frankly, I'm talking things and doing things I would never have thought of if it weren't for you folks.

My wife has always done Thanksgiving turkey. It was always very good, but I won't let her do it anymore. Actually, I don't think she wants to. Smiler
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Q qnorthNear Traverse City, MI
How did the skin come out at 275?

My 055 won't go that high and my wife always likes to have stuffing with the turkey. I solved both the skin and the stuffing problem by smoking the turkey (sans stuffing) until it was almost done (maybe 4 hrs but use a remote therm) and then handing it over to her to put in the stuffing and finish in the oven. Turned out really nice.
P pagsMember
The skin turned out better than the chicken I did a few weeks ago. The higher temp, the loosening of the skin, and the cheesecloth helped. The last 45 minutes I turned the smoker down to 250*(time problem).

Still not as good as the oven or Smokin's pictures. Edible, not rubbery. The meat was spectacular. If I didn't have time considerations, I think 275* or 300* all the way would have done a better job on the skin. If you can't get that high, then your system seems to be the answer if you want smoke and crispy.
T tomMember
A quick side by side test,that restaurants do with the help,when they feed them the practice meal,is :

Cook a 8 lb breast,which is about as large as you get, easily.

Use an injection needle on part,lay fresh whole herbs on parts,place powdered spices over and under,place butter pats,on different quadrants,etc,etc,etc.

Let an accomplished carver section each half into 1/4 slices,and plate correctly.

No more than a heaping TBSP gravy on top of each slice.

Ask all the trained servers to write down their top six observations,that will cause them problems,or increase their tips.

Use the standard scoresheet,that pro kitchens use.

Total everything,and graph it, first to least important in the dining experience.

Now,let's all score the importance in the dining experience.

EVERYONE raise their hand,that guessed the "skin experience"

HUH?
FM Former Member
quote:
Originally posted by Pags:
Still not as good as the oven or Smokin's pictures. Edible, not rubbery. The meat was spectacular. .


Well I know i do them around 275 to 290 to get that look, the only variation might be less time under the cheese cloth OR brown it to the color you want, THEN add the CC to keep it moist from that point forward. It will soften up the skin a little, so if you like to eat the skin you'll have to mess with it to find what works for you
FM Former Member
quote:
Originally posted by Pags:..If I didn't have time considerations, I think 275* or 300* all the way...
After reading your comments(and TNQ's post)I decided try a turkey breast today -- 300 all the way. Everything came out just fine. I hate to mention the skin (it causes Tom considerable discomfort Eeker )but it came out fine. Smoke flavor (pecan) was not diminished by the 300 degree setting.
P pagsMember
Thanks redoakNC. Think I'll try 275* or 300* all the way next time.

Used to only do turkey at Thanksgiving, but those things in my Elite are just too good not to do often. We sliced some thin today for turkey sandwiches. Much better than deli.

It's funny that we can turn out such good product (Cookshack and forum members recognized) and still look for more improvement. If the higher temps you and Smokin recommend give me better product, then I'm set and staying with what works.

Did you brine? Rub under skin? That brine sure does add moisture and flavor, and it takes very little effort.
T tomMember
The skin doesn't bother me,but like you said the "mention" turns out to be long discussions, and as we add folks to the forum,they could think this is the central focus.

Then,some new folks will spend lots of time agonizing over what ,sometimes,would go unnoticed.

Believe me,I made it a project at one time ,too. Red Face

I followed all the threads,years ago,to find the secret-that first holiday.

Another forum has kind of a standing joke,about making "the great rub recipe".

It had about 20 ingredients,to make up a couple lbs.

Then ,the older cooks would jokingly debate whether the 1/16 tsp rosemary,should actually be 1/8 tsp. Razzer

What will be entertaining,will be in about five years,when we have this thread,and some of the folks from today will see that ,and have cooked 25-30 turkeys,and just shake their head,and chuckle.
T tomMember
You may also find yourself purchasing a larger turkey,and besides fitting in the smoker,there is getting all the parts done at the same time.

Then there are folks that will section off the breast from the leg quarters,start the leg quarters early and later add the breast.

Put the wing tips,and back into the stock pot,to get the makings for dressing and gravy.

Then did you really want to carve that whole bird in front of the dozen in-laws?

Maybe carve it in the kitchen,and present the dressed serving platter?

Lots of things,down the road.
FM Former Member
quote:
Originally posted by Tom:..Think about your tenth turkey,and you are concerned with getting the smoke right and the moisture and slicing correct...
Yep. I think you're right. Course... you had a head start figuring this stuff out. Hindsight of experience I guess.

I'll be right on something someday... and when that day comes, I'm writing the longest post in this forums history. There. Big Grin

Until then - thx for the sage advice!
P pagsMember
We can all benefit from the experienced folks.

Kinda reminds me of talking to the kids--"You don't have to always reinvent the wheel. You can learn from those that have experienced and save yourself a lot of time and pain."

Funny thing is I have to remind myself of that once in awhile. One day we shall also write a long post with pieces of wisdom, and people will actually pay attention.

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