SMOKED TURKEY BREAST
Brine: Per 1 gallon,
1 gallon of water (use as many as it takes to completely cover bird, deep plastic bucket works best)
1 Tlb Pepper
Garlic powder
Onion powder
Old Bay
1 Sprig of fresh rosemary (or 1 tlbs of powdered)
1 Bay leaf
1 cup of salt
Used 2 fresh turkey breasts, no wings,4lb & 5lb
Soak over night, rinse well and pat dry. Apply olive oil & favorite rub, on and under skin but leave skin on. I used this:
1Tbl Pepper, Onion powder, Salt, Oregano, Emerils Essence. Let sit for 30-45 minutes at room temperature. Pre-heat smoker to 200-220F. Smoke until internal temp is 175F. Approx. 4-5 hrs. Let sit for 10 minutes. Remove breast from bone,slice against the grain.
I alternated bisquetts, between cherry & hickory, every other one.Even my wife noticed how subtle & smooth the smoke flavor was.took 5 hrs to complete because I kept the temp low at first and let it smoke.The meat is moist, tender & suculant!The best batch EVER!![:D][^]
<i><font color="blue"><b>Jack</i></font id="blue"></b>
Sounds declicious Bassman but..........how long did you smoke it?
(how many pucks?)
"A mans got to know his limitations"
Glendora, CA - USA!
As per the last paragraph in previous post,I smoked them 5 hours.Could not tell you how many pucks, I just loaded the feeder tube and let it go.Didn't use a full tube, had about 1/3 left.
<i><font color="blue"><b>Jack</i></font id="blue"></b>
I'm sorry, I thought that was the total cook time!
Wow, five hours of cook and smoke![:0]
"A mans got to know his limitations"
Glendora, CA - USA!
Yes, 5 hours of cook & smoke. And you know what,the smoke flavor was not to strong!
<i><font color="blue"><b>Jack</i></font id="blue"></b>
I think you guys will find that because the bisquettes only smolder, not burn, they are not as harsh as other methods. It's not impossible to over-do it, but there's a lot more leeway.
Or, I just like stuff really smokey.[;)]
http://www.chezbubba.com
That's good to hear Bassman - my past experiences involving chunks of wood sometimes put out way to much smoke and like Kirk said, a harsh taste...
Can't wait to start using mine!
"A mans got to know his limitations"
Glendora, CA - USA!
Fuzzybear, I truly hope you get your smoker soon.I'll admit that you have a lot more patience than I do. By now I would be calling, e-mailing,making a big stink, and if that didn't work, cancelling.[:(!]
<i><font color="blue"><b>Jack</i></font id="blue"></b>
Well woohoo!
I finally got my tracking number this morning and my BS is scheduled for delivery on Friday the 13th! (I hope that's not an omen and it works ok!)
Sheriff should be getting his today...it's a race!
I've got a chicken in the freezer along with two pounds of london broil for jerky....c'mon baby, c'mon!
"A mans got to know his limitations"
Glendora, CA - USA!
<b>MORE BREASTS!!</b> {can that be a bad thing?)soaked in brine the nite before,all rubbed down ready for the smoker.
(http://img.villagephotos.com/p/2004-2/645127/PUBDI-turkey.JPG)
<i><font color="blue"><b>Jack</i></font id="blue"></b>
and the after shot, came out absolutly wonderful!!! Smoked 5 hrs, with hickory.
(http://img.villagephotos.com/p/2004-2/645127/CQJLG-turkeyresults.JPG)
<i><font color="blue"><b>Jack</i></font id="blue"></b>
WOW![:p][^] Does that ever look delicious! I guess I now have to add turkey breasts to my list of "Things to Smoke".
I'm trying Kummok's salmon recipe this weekend- will let you know how it worked out- without the pictures unfortunately.
Cold Smoke
Bassman,
What are the units of measure you used for the pepper & rosemary? There is quite a difference between a tablespoon(tbsp) and a teaspoon(tsp).
Thx
i
IMOTT,
It was a Tablespoon of pepper & a Tablespoon of POWDERED Rosemary.A sprig of rosemary is a stem of fresh rosemary.
<i><font color="blue"><b>Jack</i></font id="blue"></b>
Bassman,
Thanks! I guess I guessed right!!! I made the brine last night. And I powdered my own rosemary. Didn't have fresh but did have dried whole(Leave it alone Chez!!!).
Thanks!
i
Imott,
Smoked Turkey Breasts are one of the most popular things I make, right up there with Pulled Pork, Ribs & Brisket.All very delicous, I love my smoker!!![:D][8D][^]
<i><font color="blue"><b>Jack</i></font id="blue"></b>
No leftovers from those I cooked!!!
Tons of leftovers from those Mom cooked in the oven!!!
I win!!!
Thanks for the brine!!!
i
Hey! Be nice to your mother!
She brung ya into this world & she can take you out![:D]
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Trust me...I know!!! She wouldn't think twice to do so!!![:0]
I asked if I could take some of hers home with me!!![;)]
There is nothing better than leftover turkey sandwiches from turkey made by Mom!!![:D]
By the way, she gave me one of the breasts I cooked then cooked 10lbs of her own!!! 20lbs of turkey breast for three people!!! Even she ate only mine! I am now responsible for the turkey for the rest of my life!!![^]
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by imott</i><br />
(Leave it alone Chez!!!).<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Do you really think our fearless leader of the Great Smoke Board would even consider sliding something in there that might be bit gratuitous or slippery. No way~~not,not him.
LOL[:D]
SmokeOn,
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
I just know not to turn my back or to expect the unexpected!!![:0]
Or in my case, EXPECT the EXPECTED! You take all the fun out when you pre-guess me![:D]
Besides, the thread topic said "breasts", how can I let that alone?[}:)]
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
<font color="red"><font size="4"><b>BAssman's turkey added</b></font id="size4"></font id="red">
http://rminor.com