Turkey Breasts: How do I smoke these?

[jjdbike]

Hello everyone,

I bought these at Wild Fork. They are two small frozen boneless, skin-on turkey breasts. See pics below. The labels say "retains uptown 6% water", but doesn't mention slat, sodium or brine.

I bought these thinking they'd be quick and easy. I have been warned about them drying out and the skin being rubbery and gross.

I'm looking for guidance on how to smoke these in my KBQ stick burner so they are moist and flavorful. I'm not married to the skin and wouldn't mind pulling it off and tossing it. I am open to injecting and or brining.

I am respectfully requesting specifics please e.g., time, temp, technique, recipes, etc.

Thanks in advance!
JD

 

[NickTheGreat]

I've only done turkey breast a time or two. But I just brine in the brine that I use for all other birds. Then smoke to 160 or 165 or what-have-you.


I don't mess with trying to get the skin super crispy, though.

 

[cdhbrad]

I typically don't brine Turkey Breasts that have solutions added. Haven't seen it make a difference.
I do, however, always remove the Skin before I start to season before the cook.

 

[jjdbike]

I typically don't brine Turkey Breasts that have solutions added. Haven't seen it make a difference.
I do, however, always remove the Skin before I start to season before the cook.

Thanks cdhbrad,
I understand and would agree with that. The thing I do not know is, was there solution added and if so, is there salt - sodium? It doesn't explicitly say that.
I'll call Wild Fork and ask.
Thanks for letting me know about the skin. That's what I was also thinking.
JD

 

[WeberWho]

I inject and rub everywhere under the skin. I did a couple whole turkeys over the 4th. I ran the KBQ as hot as it would go.

 

[CaptainQ]

I sent this to a friend last week when he asked for my method. I've found it doesn't matter whether or not the turkey has solution added.

TEXAS TURKEY BREAST
Use Butterball if possible. It makes a difference. I use Chud's wet brine (5% by weight salt, 5% by weight citrus, 5 crushed garlic cloves, peppercorns, herbs, etc). Remove skin. Brine for 2 hrs/lb. Remove and rest in the fridge for a couple hours if possible. Add 16 mesh black pepper and granulated garlic. Cook @ 250 - 275 to an IT of 155. Wrap in foil with butter. Instead of pouring all the butter on top like Chud, just put 1 stick of butter on top and then wrap (like Jirby). You can also eliminate the butter, but it tastes better if you use it. Let it rest for an hour or so wrapped in the tinfoil. Women will love you and your friends and family will admire you. This my friend, will change your life.

https://www.youtube.com/watch?v=tb0ARg-ohf4
https://www.youtube.com/watch?v=D1Q2z3q4XoU
https://www.youtube.com/watch?v=NDa9VJcFppE

 

[Fooball]

Whole Foods lists that brand as low sodium with only 70mg per serving, which is 3% DV.

https://www.wholefoodsmarket.com/product/plainville-farms-boneless-turkey-breast-roast-b07dl8rxw9

 

[sandro]

I cook turkey breasts essentially two ways: clean, and dirty. I always take off the skin and brine overnight in a 5% (by weight) salt solution, and either:

a. cover in coarse black pepper, salt, and garlic powder; clean smoke on the offset at 250f for 3-4 hours until 150f internal, then foil wrap with honey or butter and let it rest 2 hours off the cooker, or

b. cover in mayo, some BBQ rub, and hit it with dirty smoke for 2 hours at 200-225f, finishing off at 300f for 2 more hours until 150f internal, then foil wrap etc. This is how Jirby / Jonny White cooks his turkey breasts for Goldee's (not necessarily the mayo part)

I tend to prefer method A because I'm more used to clean-tasting turkey breast, I'm not a fan of heavily smoked poultry but I tried B a couple of times and it's nice too. Independently of which kind of cooker you're using, the gist is remove skin, brine, rub (watch out for extra salt), smoke at 250f, wrap at 150f in butter/tallow/honey and let it rest/coast for an hour or two

 

[Kevin James]

I cook my turkey breasts Texas style. Remove the skin, season with Salt and Pepper and a little of my chicken rub, and smoke at 275 until it hits 155. Then I wrap with butter to finish it.

Just did this one on Sunday

 

[jjdbike]

I cook my turkey breasts Texas style. Remove the skin, season with Salt and Pepper and a little of my chicken rub, and smoke at 275 until it hits 155. Then I wrap with butter to finish it.

Just did this one on Sunday

Hey Kevin,
That looks amazing! I love that color! That's exactly what I had in mind.
Have you ever wet-brined or injected?
Would you be so kind as to share the recipe for your chicken rub please?
Respectfully,
JD

 

[Jmgunn]

Salt, pepper, garlic and wrapped in butter. Was amazing. Want to get another and brine. I honestly forgot until it was too late on this one. It’s all natural and wasn’t not in a solution. Was still great! I just went a little heavier on the salt than I would if it came in a solution.

 

[Kevin James]

Hey Kevin,
That looks amazing! I love that color! That's exactly what I had in mind.
Have you ever wet-brined or injected?
Would you be so kind as to share the recipe for your chicken rub please?
Respectfully,
JD

Honestly, I don't really wet brine anything. Too much of a pain in the butt lol. For whole chickens I'll dry brine sometimes, but honestly I rarely even do that. I have found that as long as i don't over cook my turky/chicken, it comes out very moist and flavorful so I have never found a need to do anything extra.

The only time I inject anything is when doing a whole turkey, and I usually just use Tony Chachere's injection for that.

The chicken rub is nothing special, it's just a blend of seasoned salt, some garlic powder, some black pepper, some paprika for color and some herbs, blended to my taste. It's not meant to be a main rub, just another layor of flavor so it goes on very light.

 

[Mikhail]

I typically don't brine Turkey Breasts that have solutions added. Haven't seen it make a difference.
I do, however, always remove the Skin before I start to season before the cook.

Same here. If I smoke a whole turkey, I cut it into breast and legs/thighs and remove the skin.

 

[Smokie185]

I also recommend the Texas Turkey Breast method.

Texas turkey breast

INGREDIENTS

4lb Boneless Turkey Breast
2 Tablespoons TX Brisket Rub *(substitute 2 parts Coarse Black Pepper to 1 part Kosher Salt)

1 Stick Butter

INSTRUCTIONS

Prepare smoker for indirect cooking at 275 degrees using Post Oak wood for fuel and smoke flavor.

Remove the skin from the turkey breast and trim away excess fat.

Season with TX Brisket Rub*

Place the turkey breast on the pit and smoke for 2 hours.

Cut the stick of butter into pieces. Place half the butter on a double layer of aluminum foil and set the turkey breast top-side down on the butter. Place remaining butter on top and wrap the foil around.

Set the turkey back on the pit and insert a probe thermometer.
Continue to cook until internal temperature reaches 162 degrees.

Remove the turkey breast from the pit and rest for 20-30 minutes before slicing.

 

[SirPorkaLot]

Dry brine with Harvest Brine.

There is no better way to prepare Turkey for smoking. Period.

 

[gtsum]

I do turkey breast ala Chud…SPG til about 140-145 until bark is set and then wrap in foil with a stick of butter and finish it that way. And always take the skin off otherwise you get next to no bark


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[gtsum]

I cook my turkey breasts Texas style. Remove the skin, season with Salt and Pepper and a little of my chicken rub, and smoke at 275 until it hits 155. Then I wrap with butter to finish it.

Just did this one on Sunday

Text book Texas turkey right there!


Sent from my iPhone using Tapatalk Pro

 

[tom b]

Dry brine with Harvest Brine.

There is no better way to prepare Turkey for smoking. Period.

I came here to say exactly this^^^^

 

[Kevin James]

Text book Texas turkey right there!


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Thank you sir!

 

[jjdbike]

I typically don't brine Turkey Breasts that have solutions added. Haven't seen it make a difference.
I do, however, always remove the Skin before I start to season before the cook.

Hey cdhbrad,
I too was worried about solution being added. I called Wild Fork. Nothing added, not brined.
I'm considering brining or injecting.
Thanks.
JD