Texas Smoked Turkey Breast

[JustinK]

 

[Brett-EDH]

That’s a work of art! Recipe?

 

[Rich G]

That's a real nice first post, Justin! Looks delicious! Any details on the cook? Time, temp, etc? That would be a perfect Sunday cook to provide sandwiches for the week!

Rich

 

[Jeff Boudman]

That does look good!

 

[JustinK]

Thanks guys! Yes, we love smoking turkey breast. HEB in the South Texas area sells these monsters. They’re a single breast coming in around 4-5 lbs. I haven’t been able to get the smaller breasts to be nearly as juicy as these.
I remove the skin, do a 1:2 salt, pepper rub, smoke at 265 until it hits 140 internal temp. Then wrap in foil with a stick of butter and throw it back on the WSM (265) to 160 internal temp.

 

[Dan L NY]

Another on my to do list!

What wood do you use Apple?

 

[JustinK]

I have used apple before, but I prefer mesquite. It’s a meat we like to repeat often

 

[DanHoo]

I like mesquite and turkey or chicken.

I am going to have to try this.

 

[Darryl - swazies]

I have done turkey kabobs recently and used a Mediterranean spice on them. It was delicious on the kettle and have been meaning to do similar with larger pieces like the breast or thigh. Your hunk of meat looks delicious and juicy. I know how hard it is to get a breast to come out in juicy form, if you go over by 5 degrees it is long gone.

 

[Brett-EDH]

I have done turkey kabobs recently and used a Mediterranean spice on them. It was delicious on the kettle and have been meaning to do similar with larger pieces like the breast or thigh. Your hunk of meat looks delicious and juicy. I know how hard it is to get a breast to come out in juicy form, if you go over by 5 degrees it is long gone.

Indirect and you have to pull at no more than 160°. High heat up front if you have skin on. It’s just a large chicken

Thanksgiving’s a coming (for us USA folks).

 

[Timothy F. Lewis]

Looks pretty darned good!

 

[Rich Dahl]

I got to try that, I'm a turkey junkie and that looks perfect.

 

[Bruno]

Looks fantastic!!
If you haven’t tried this google Franklin Turkey breast, it is AMAZING!! Juicy and peppery!

 

[Todd NC]

That looks great and it would probably freeze well for sandwiches in the future.

 

[Timothy F. Lewis]

That looks great and it would probably freeze well for sandwiches in the future.

Chill, use a slicer, bag for a weeks sandwiches.

 

[Tim Campbell]

Great post, Justin. My mouth actually watered.

 

[Joe Anshien]

That really does look fantastic.

 

[John K BBQ]

I'm going to have to look around a bit for raw turkey like that. There is a store down the road that I KNOW has them but they don't offer it raw, just cooked in their own deli case. It's good turkey but I'd rather smoke it myself... I'll try sweet talking them again and we'll see what happens.

 

[Tony-Chicago]

Even sooner for Canadiens.

 

[Terry - bbqking]

Looks super good! I’m drooling here. One of the best things…Texas style cooks. Yours looks particularly good.