I bought a 3lb. Boneless Turkey Breast Roast (Butterball) the store today to make lunchmeat. Now what do I do? Do I rub my breast? I know I want a mild bark on the breast because I am making lunchmeat that my one year old son will be eating. The package says to cook to an IT of 170 so thats what I am going to do unless I get better suggestions. Thanks for your help.
Quote from: SnellySmokesEm on March 12, 2010, 03:08:22 PM
I bought a 3lb. Boneless Turkey Breast Roast (Butterball) the store today to make lunchmeat. Now what do I do? Do I rub my breast? I know I want a mild bark on the breast because I am making lunchmeat that my one year old son will be eating. The package says to cook to an IT of 170 so thats what I am going to do unless I get better suggestions. Thanks for your help.
I would definitely put a rub
on your breast. ::)
Jans' rub is not all that spicy, but I would go light anyway.
I'd hit it with 1-2 hours of smoke @250F and continue 250F until you get to your target IT. I usually do 165F.
Bear in mind that your IT will climb a little after you take it out.
If it has skin, I'd put a little rub under the skin.
I have always brined whole birds, I've not done just a breast.
Quote3lb. Boneless Turkey Breast Roast (Butterball)
I do these all the time..
Take the netting off if you like (hint: it will be a bear to get it off later), oil with EVOO, and put a mild rub on it.
If you can ever get your hands on Carolina Treet - it was almost made for turkey - just dump it on and throw it in the smoker.
I go 2 hours of mild (as in, not hickory/mesquite) smoke at 220° (that's as high as my box will go with my current temperature controller), and take it to an IT of 160°. Pull, foil, wrap in towel and let rest a while in the microwave or a small cooler.
These things are pumped will all kinds of salty solutions, so a brine would more than likely be a waste of time.
You'll love it, and will start scowling at the $6-8 pound plastic stuff in the 'deli'..
Thanks STC and FLBR -
Ok well I am going to rub my breast tonight and then slather with some CT tomorrow.
QuoteYou'll love it, and will start scowling at the $6-8 pound plastic stuff in the 'deli'..
I am already scowling at the high price of deli cuts, maybe thats why I never buy them. I asked the butcher at Publix if they can get me bonless chicken but didnt have any luck. I guess I need go to the GFS and get my chicken
I guess I bought the wrong turkey meat to make lunch meat. As soon as I took the netting off the turkey fell apart.
(http://i70.photobucket.com/albums/i82/matts887/IMG00121-20100313-0027.jpg)
STC - I was hoping to make some lunch meat and slice it up in the slicer liked we had talked about earlier when I saw your post on the chicken breast.... Now what should I do with these turkey chunks??? :-\ :-\
Is it in chunks, or is it a whole boneless turkey breast? Either way you should be able to tie it up with butcher's twine and you should be good to go. You can find butcher's twine (100% cotton cord) almost in any supermarket. If not go to a hardware store, purchase 100% white cotton cord and sterilize what you need by soaking the cord in hot water for about five minute. Bring the water to a boil, remove from heat and then soak the cord.
Undoing the netting may have worked to your benefit, now you have the seasonings inside the bird.
The brest is in one chunk and then there is several small chuncks. I have butchers twine but I am not the greatest when it comes to tying it up. I guess I will season it and do my best to tie it back up.
Bummer that it fell apart on you.
Maybe if you have some cheesecloth you could wrap it in that, or if you have a frogmat - roll it in that.
just sort of thinking out loud here.
Dang.. I've maybe had one fall into 2 pieces, but never a pile.
Did you get the all white meat one, or the 'mixed'?
Snelly, I just had the same (http://forum.bradleysmoker.com/index.php?topic=14916.msg177951#msg177951) thing happen to me..
Must be how the planets are aligned today.
Quote from: SnellySmokesEm on March 13, 2010, 05:44:04 AM
The brest is in one chunk and then there is several small chuncks. I have butchers twine but I am not the greatest when it comes to tying it up. I guess I will season it and do my best to tie it back up.
I agree with FL, use cheesecloth, it makes tying a lot easier. See my post on the Javelina I'm doing, I've got a couple of pics that show it.
http://forum.bradleysmoker.com/index.php?topic=14892.0
Thanks guys for all your help. But unfortunaley it wasnt in this birds destiny to be eaten.... Had some friends drop by unexpectedly and had a few too many beers, fell asleep :P and forgot about the poor little bird... :-[ :-[ :-[
On the other hand NEPA's carnitas were a hit! Now its time for seemores fajitas!
I just re-arrange the netting to get it loosened from around the breast, but still keep it captive. Doesn't cook into the meat as bad that way.
Quote from: Tiny Tim on March 15, 2010, 05:45:10 PM
I just re-arrange the netting to get it loosened from around the breast, but still keep it captive. Doesn't cook into the meat as bad that way.
GOOD idea..
here is mine:
http://forum.bradleysmoker.com/index.php?topic=14970.0
Very nice, mine almost turned out like that.
Looks like the fellas have got you down the right path. I love smoking turkey and don't respond on here all too often. STC got me going over a year ago. Done many since then. I usually do a variation of Jan's rub and another house rub I found on here. I usually make sure to use smoked paprika and sage is a must for me with turkey.
For applying it, I took all of STCs advice except for putting it under the skin. Mine still turn out great. I've had a few fall apart after taking off the netting over the years and one tonight as well. What I do since I usually have extra rub is try to put it all together the best I can and then let it sit on a baking sheet overnight in the fridge. Then after it sits and gets to room temp I put it on the rack very carefully and let it cook. I haven't had one fall apart in more than two pieces after it cooks.
Really this is all about experimenting and seeing what works. Love the turkey breast and I'm in hog heaven (over turkey) since Costco just got the boneless butterball's back in for $12 each for a 4.5 lb breast.
STC, you're still the man, just chiming in with my two pennies!
Quote from: smokehawk on September 05, 2010, 12:30:32 AM
Looks like the fellas have got you down the right path. I love smoking turkey and don't respond on here all too often. STC got me going over a year ago. Done many since then. I usually do a variation of Jan's rub and another house rub I found on here. I usually make sure to use smoked paprika and sage is a must for me with turkey.
For applying it, I took all of STCs advice except for putting it under the skin. Mine still turn out great. I've had a few fall apart after taking off the netting over the years and one tonight as well. What I do since I usually have extra rub is try to put it all together the best I can and then let it sit on a baking sheet overnight in the fridge. Then after it sits and gets to room temp I put it on the rack very carefully and let it cook. I haven't had one fall apart in more than two pieces after it cooks.
Really this is all about experimenting and seeing what works. Love the turkey breast and I'm in hog heaven (over turkey) since Costco just got the boneless butterball's back in for $12 each for a 4.5 lb breast.
STC, you're still the man, just chiming in with my two pennies!
STC is the Guru of Turkey Breast. It is always fun to watch what he does.
If he isn't doing something crazy with them ... then He's doing
it for other people to enjoy. He is a classy guy.
WOW OTB, that turkey and cuke sandwich looks great and made me hungry. I've got to try that.
Hey Snelly, here is one recipe that I did a few weeks ago...
http://forum.bradleysmoker.com/index.php?topic=17391.0
I hope this helps on the next smoke!