Smoked Turkey Breast


 
John K BBQ

John K BBQ

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Finally trying this bonless, skinless half a large turkey breast. It started off at 2 lbs, I brined it for about 4 hours, dried it, applied canola oil, then blues hog SPG, loaded up the smoker with KFO, pecan chunks, water pan, and the turkey. Running 250 to 275, and we're about 90 minutes in, and just about done (150F) in the thickest section. I kinda got ripped off on the price of this meat, but if my fam likes it, I could figure out a way to get it cheaper and it may be something I do more often.

turkey.jpg
 
I was reading through this step on Franklin recipe.
- It mentioned removing the skin and I thought - yeah that works if you are wrapping and adding moisture. I should definitely try this. Wrap at golden and smoke at relatively lower temp.
- 2:1 pepper to salt and I was thinking cool, that's what I would do too.
- Then it listed 4 cups of rub for a turkey breast? That's serious salt! I don't know about that one.

"Trim the breast and apply the rub. If the skin is on the turkey breast, remove it. We just tear off the skin and throw it away. I use the same rub for turkey as pork spare ribs, so 2 parts black pepper to 1 part salt. Use your judgement, but I think a bit more than 4 cups rub per turkey breast is a good guideline."
 
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I take the skin on turkey breast, about 10 lb they're cheap about $10.
Injected it . Using either Tony chachere's creole butter.... Or chicken broth with butter and garlic

Salt and pepper the outside, heavy on pepper
.

Smoke at 350 to 360, one chunk wood. Pull at 150F

Sometimes you can eat the skin sometimes you can't all depends on how much fat was under the skin
 
Andy Linn said:
I was reading through this step on Franklin recipe.
- It mentioned removing the skin and I thought - yeah that works if you are wrapping and adding moisture. I should definitely try this. Wrap at golden and smoke at relatively lower temp.
- 2:1 pepper to salt and I was thinking cool, that's what I would do too.
- Then it listed 4 cups of rub for a turkey breast? That's serious salt! I don't know about that one.

"Trim the breast and apply the rub. If the skin is on the turkey breast, remove it. We just tear off the skin and throw it away. I use the same rub for turkey as pork spare ribs, so 2 parts black pepper to 1 part salt. Use your judgement, but I think a bit more than 4 cups rub per turkey breast is a good guideline."
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Yeah the 4 cups is insane, I just salt and pepper till it has a good look.
The butter makes it moist and delicious!!
 
I think it is suppose to be 1\4 cup, as in the ingredients list. That article wasn't very well written or edited. I still don't think I completely understand it.
 
Colin said:
I think it is suppose to be 1\4 cup, as in the ingredients list. That article wasn't very well written or edited. I still don't think I completely understand it.
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1/4 cup is correct. I just checked the recipe given in his book. I have done a couple breasts this way and I was in love. They come out fantastic.
 
I think removing the skin is key - I think i'd rather get rub on the meat than try to optimize the skin on a cook like this. The above turkey turned out pretty well without a wrapping or using a lot of butter (although I'm not against either ;) ). I think the brine and the water pan did a lot to keep it moist and smokey. It was funny to see that the turkey breast almost hit a little bit of a stall. It took about 45 minutes to get from 150 to 160F. I might try it Franklin's way, his recipes/instructions are always solid.
 
OK, I think I can do this right up to the part about “wrap in butter”. Are we referring to rubbing it down or brushing/basting with butter, then wrapping in aluminum foil?
I live alone and have the smallest Weber Smoker, so a breast should be about the right amount of meat for one smoking session.
Never mind… I read the Aaron Franklin article like I should have in the first place. Now I’m psyched up and ready!
Froggie
 
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I think the recipe calls for quite a bit of butter in the wrap. Like one or two sticks. That sounds like a lot. Chris will be around soon. His recipe, and Franklin's are pretty good. Iirc
 
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