Turkey Breast Success

LanduytG · May 12, 2014, 02:32:39 AM

Well this one is in the books. We used a 7lb bone in turkey breast. I pulled the skin back and then used Habanero's basic poultry rub. Before pulling the skin back down I put a piece of my triple smoked bacon across the breast. After pulling skin down I used more rub and the put another strip of bacon across the neck area. Applied 3 hours of apple smoke and it took a total of 4.5 hours to get to temp. The only thing I would do different is use pecan, I thought it needed more smoke flavor, but everyone else thought it was perfect. While craving it up I could keep the vultures away.

This is how I measure success. After carving it 2 people picked the carcass clean.

Thanks for the help while getting this done.

Wildcat · May 12, 2014, 04:09:27 AM

Nice Job! Whenever I smoke or grill I always think it needs more smoke. I think the reason is because I have been enjoying the aroma so much that my taste buds do not pick up all the flavor when eating it right after the cook/smoke. I do not have this issue when I let at least 2 hours go by after the cook to eat it.

tailfeathers · May 12, 2014, 11:59:00 AM

Quote from: Wildcat on May 12, 2014, 04:09:27 AM
Nice Job! Whenever I smoke or grill I always think it needs more smoke. I think the reason is because I have been enjoying the aroma so much that my taste buds do not pick up all the flavor when eating it right after the cook/smoke. I do not have this issue when I let at least 2 hours go by after the cook to eat it.

I notice the same thing. I think you get acclimated to the smoke while tending your cook, so the flavor seems much less intense to you than those who weren't exposed to the smoke itself.

tailfeathers · May 12, 2014, 12:00:41 PM

Great looking bird BTW!

Habanero Smoker · May 12, 2014, 01:05:17 PM

Nice touch using some triple smoked bacon. I may have to try that next time I cook a turkey.

Saber 4 · May 12, 2014, 05:56:56 PM

Looks good, I love the bacon idea too.

LanduytG · May 12, 2014, 06:03:13 PM

I grill a lot of chicken thighs with skin on on my Holland. Last week I did some up for supper, all I use is garlic powder, salt and pepper. I decided to use a small piece of triple smoke bacon on each thigh. I grill good thighs, but these were absolutely the best. So good my wife even said they were the best I had done. Thats why I put it on the turkey breast. SO today I took out 12 more pounds ob bellies out of the freezer so I can triple smoke some more. Even though the bellies I have a very fatty its work good with other things.

Greg

SiFumar · May 14, 2014, 07:47:11 PM

Looks great! Love the bacon idea! Smoked turkey has to be one of my favorites!