Turkey Loin?

Check this out.

Also, take a look at the threads in this same turkey forum. Check out Smokin's Turkey 101.

You're in for a treat. Light on the wood.

Well what I wound up doing is put in smoker for about 2 hours (smaller turkey breast) and going light on the wood and then I placed in slow cooker for about 3 hours with sauce and eventually pulled it. The slow cooker added additional moisture with all that sauce and the smokieness of the turkey was really great.

It came out great, but man was it salty. The turkey "loin" was in solution and I rinsed it off but it was quite puckery to say the least and it wasnt the sauce as I tasted it as it came off the smoker. I think in future I will get like plain turkey breast or tenderloins without the seasoning and use that

Thanks for the link! Trying to do low fat BBQ with the taste and not so much fat and salt

Try this another time: cut the loins into medallions about 3/4" thick, lay them out on frogmats, give them the briefest of smoke baths, take them off the frogmat and brush them with canola oil, season them with salt and pepper and cook them on a grill.

Be careful not to overcook them or they will be tough.

We always cut turkey loins into medallions and cook them on the grill.