Turkey Lunch meat

[Dex from NJ]

At least a couple of weeks. My wife cooks whole turkey breasts in the oven, shreds the meat off the carcass and makes several packages - she'll keep one out for immediate use and freeze the others. They come out one at a time, and I can't tell when the change from fresh to frozen takes place. Plus, a nice shredded turkey sandwich in my lunch helps make my job more tolerable! BUT - I'm really wanting to smoke one or rotisserie one for lunch...that's on my list of stuff to do....

Thanks for the info. I can't wait to try this.

 

[Chris Lynch]

That's an excellent looking turkey breast. I plan on doing a Turkey breast pastrami in a few days. I'll post it when I get to it. It has been in the freezer long enough. Time to get smokin'!! I'll be doing mine at high heat on the 18.5" WSM with some apple wood for smoke.

Dale53

looking forward to seeing that pastrami - thats next on my list

 

[Chris Lynch]

Nice post Chris, was it Royal Oak briquettes or lump?

that would be lump. Was the price right? I think a paid 10. Seemed like a good price as the hardware store sells the same size bag of cowboy for something like 17

 

[Brian Dahl]

Great post Chris! A slicer would be nice, but there is nothin' wrong w/thick sliced turkey, IMHO. Sebastian's a handsome feller...

 

[Mike Cosgrove]

that would be lump. Was the price right? I think a paid 10. Seemed like a good price as the hardware store sells the same size bag of cowboy for something like 17

That's a great price!

 

[Tim McCann]

Looks like lots sammies coming soon.

 

[Sunil Patel]

Great as usual Chris. Handsome young man too you have there, congrats!

 

[Dex from NJ]

Can you please tell me the type of store you bought the turkey breast? I can't find one anywhere. Costco doesn't have them uncooked and I checked three different grocery stores.

The grocery stores only have very thin breasts.

ALso, did you simply cook it on a regular grill? I have a weber genesis propane and a 22.5 smoker. I want to make sure I don't toast it

Thanks.

 

[Bob Mann]

Very nice Chris!

 

[Dex from NJ]

Ha, I found one in the kosher section. The bad thing is I asked the butcher in that dept. dummy.... Anyways now to figuring out the best way to cook this.

 

[Chris Lynch]

Ha, I found one in the kosher section. The bad thing is I asked the butcher in that dept. dummy.... Anyways now to figuring out the best way to cook this.

Hey Dex, you can totally smoke it. Use something mild like cherry, pecan or apple. and only use maybe one fist size chunk. I like to brine mine first but you don't have to. If you do brine it, don't use a lot of salt in your rub...assuming you even rub it.

I would shoot for 275* target temp and cook until it reads 165.

 

[Dex from NJ]

Hey Dex, you can totally smoke it. Use something mild like cherry, pecan or apple. and only use maybe one fist size chunk. I like to brine mine first but you don't have to. If you do brine it, don't use a lot of salt in your rub...assuming you even rub it.

I would shoot for 275* target temp and cook until it reads 165.

Thanks. What if I do it on my grill? same temp? I assume indirect heat?

 

[Andy Beers]

Great lookin grub