Turkey Breast ??


 
G

Guy Wallace

TVWBB Super Fan
Never done any turkey on my WSM . but we eat a lot a turkey and chicken here . a local market has turkey breasts on sale for .89 lb and the wife wants me to smoke a couple .

? 1 my wife ask me this and I couldn't answer it how does it do after smoking for lunch meat slices as we have a slicer here ?

We never eat the skin so crispy skin is NOT a big thing with us . There already enhanced breasts so no need to brine is there ??

I have some grape wood that is mild so was going to use that what do you think ?

And whats a good under the skin rub recipe for turkey ?

Thanks in advace for any help
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Guy,

I would smoke the breasts at 375 degrees. Poultry gets the smoke flavor easily and I personally do not see any advantage in "low and slow" for poultry.

Also - slice it for wonderful sandwiches later.

Save the bones and make a stock that you can use later in soups, etc.

Ray
 
1. Sandwiches are great for a couple of days.

2. I smoke mine at 300-325 with just a foiled water pan. An 8 lb breast takes about 2-2.5 hrs. At 325, my skin is not rubbery. Cook at 350-375 for crisper skin. No reason to have rubbery skin on a turkey. I don't see any benefit using low 'n slow on a turkey breast. Do not brine an enhanced (turkey) breast.

3. I go easy on the smoke and use cherry. I've never used grape.

4. For a rub, my main ingredient is brown sugar. Sometimes I make it from scratch and sometimes I just add brown sugar and cinnamon to my favorite low salt pork rub.

Good luck!
 
Turkey has to be one of the easiest things to cook on the WSM. Fill two chimneys with lump charcoal and light. That should get your WSM well over 300-350 in no time. Toss the turkey on and stick in a probe. Remove when it's around 160. It really can't get any easier. If you don't care about the skin you will love it. I go easy on the smoke but since my kids aren't real fond of it.
 
I smoked a couple of 4-5 lb. breasts a few weeks back & was surprised at how quickly they cooked @ 315-325. Make sure you use a probe. If I didn't have one I would have likely dried them out. Good luck.
 
Go easy on smoke and salt. Since you are just doing the breast, you can pull and rest it a little under 160. The higher temp cook will keep cooking some while it rests. For sandwich slice, make sure to cool before slicing.

Sandwiches will be amazing. I need to do one soon!
 
Turkey is super easy on the WSM, and it will come out fantastic. My dad and brother despise turkey, at least they used to, until I smoked one for thanksgiving last year. Now, they love it. No need to brine, and for rub, kind of whatever you want. I have never done an enhanced one, so I brine, and then usually don't do veyr much for rub since the brine is so flavorful. If you want to keep it super simple, a little Lawry's goes a long way on turkey. Or, Old Bay.
 
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