Skinless Turkey Breast

cinmur · 02-27-2013, 08:32 PM

Anybody done skinless turkey breasts? Since I am a poultry consultant, I have access to turkey breast taken directly off the bird...no processing or injections, but directly off the bird into my freezer...They are literally cut right off the breastbone. Any thoughts would be appreciated. Want to do them on PBC.

fantomlord · 02-27-2013, 08:39 PM

I'd brine it, and then have at it on your PBC.

caseydog · 02-27-2013, 08:52 PM

Yeah, you definitely need to keep that breast from drying out. Brining is a great idea. Maybe drape it or wrap it with something with some fat in it, like bacon or prosciutto. I know that kind of kills the health advantage of turkey breast, but the biggest challenge of smoking turkey breast is keeping it moist and tender.

I like to add fresh herbs, especially fresh rosemary, into my chicken and turkey brines. You can really taste it in the finished bird.

CD

Vision · 02-27-2013, 08:56 PM

Brine, rub, cook to 165, easy. Maybe through some light fruit wood on the coals.

Kloogee · 02-27-2013, 09:12 PM

I'm with CD, I'd wrap it in bacon to help keep it moist.

Bludawg · 02-27-2013, 10:34 PM

Brine it and cold smoke it over a pan of ice then grill it or batter it and do Kettle Fried Turkey.

02-27-2013, 08:32 PM	#1
cinmur Got Wood. Join Date: 03-05-12 Location: Mitchell, sd Downloads: 0 Uploads: 0	Skinless Turkey Breast Anybody done skinless turkey breasts? Since I am a poultry consultant, I have access to turkey breast taken directly off the bird...no processing or injections, but directly off the bird into my freezer...They are literally cut right off the breastbone. Any thoughts would be appreciated. Want to do them on PBC.

02-27-2013, 08:39 PM	#2
fantomlord Full Fledged Farker Join Date: 09-24-12 Location: Sauk City, WI Downloads: 0 Uploads: 0	I'd brine it, and then have at it on your PBC. __________________ Matt...Sauk City, WI...WSM 18.5" (DZ)...WGA (A)...22.5" OTS (AD)

02-27-2013, 08:52 PM	#3
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Dallas, TX Downloads: 1 Uploads: 0	Yeah, you definitely need to keep that breast from drying out. Brining is a great idea. Maybe drape it or wrap it with something with some fat in it, like bacon or prosciutto. I know that kind of kills the health advantage of turkey breast, but the biggest challenge of smoking turkey breast is keeping it moist and tender. I like to add fresh herbs, especially fresh rosemary, into my chicken and turkey brines. You can really taste it in the finished bird. CD __________________ 1995 Red Weber 22.5 Master's Touch with Cajun Bandit Rotisserie mod, 18.5 WSM with iQue 110, 18.5 OTG, Copper Smokey Joe Gold with Mini-WSM mod, Black Smokey Joe Platinum (Jumbo Joe) IMBAS Certified MOINK Baller. From hero to ZERO in just one week! Are you ready for a THROWDOWN?

02-27-2013, 08:56 PM	#4
Vision is one Smokin' Farker Join Date: 09-11-11 Location: Baltimore, Maryland Downloads: 0 Uploads: 0	Brine, rub, cook to 165, easy. Maybe through some light fruit wood on the coals. __________________ "It's all about the Hill Country brisket."

02-27-2013, 10:34 PM	#6
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	Brine it and cold smoke it over a pan of ice then grill it or batter it and do Kettle Fried Turkey. __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

02-27-2013, 09:12 PM	#5
Kloogee On the road to being a farker Join Date: 09-05-12 Location: Midwest Downloads: 0 Uploads: 0	I'm with CD, I'd wrap it in bacon to help keep it moist.