Just finished devouring the best turkey I and DW have ever eaten. It was so moist and flavorful that words can't do it justice. Yes, I smoked it in my OBS. A while back I asked for information on how to smoke some turkey breast I found on sale. Squirtthecat (STC) recommended I rub it with olive oil, and sprinkle my favorite rub all over it before I toss it in. Run the Bradley at 250°, 3 hours of smoke (Apple/Pecan is a good mix and that's what I used), and take the IT to just under 165° and FTC for a while. He actually pulls it at 161º and FTC cause he said there is so much mass, they keep cooking for a while. KyNola pointed out ... "STC is the turkey guru here" and I want to add my vote to that. No insults intended to all you other gurus out there and you know who you are ;)
Here is the gobbler breast I got on sale for $10 each. Bought me 2 of these but I may be going back for a couple more
(http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/Turkey_Breast1.jpg)
This is a complete breast with backbone, etc. 1st thing I did was remove the backbone, split the breast bone with a clever and placed it on the rack. sprayed rack with Pam first. Rubbed it with Olive oil and applied some Pappy's rub. Inserted Maverick meat probe
(http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/TBreast10042010/TBreast1.jpg)
Preheated OBS to 250º and loaded it with 3 hours smoke alternating Pecan and Apple bisquettes
(http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/TBreast10042010/TBreast3.jpg)
In goes the breast. Ambient temp today was around 70º. Breast IT was at 36º
(http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/TBreast10042010/TBreast2.jpg)
4 1/2 hours later the IT was at 162º so I pulled the breast
(http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/TBreast10042010/TBreast4.jpg)
Here is the turkey breast before FTM ... Yes, I said FTM instead of FTC cause I used KyNola's suggestion and placed it in the 'microwave' after the FT - hence the term FTM ... Foil, Towel, Microwave. Notice the nice coloring. Must be the olive oil
(http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/TBreast10042010/TBreast5.jpg)
STC did not say how long to FTC the gobbler so I guessed. The FTC time was 1 3/4 hours.
(http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/TBreast10042010/TBreast6.jpg)
Dinner time. Sliced up one of the breasts
(http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/TBreast10042010/TBreast7.jpg)
And now for the money shot ... Plated the turkey breast with a little mashed taters and a salad ... Enjoy ;D ;D
(http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/TBreast10042010/TBreast8.jpg)
DW can't stop raving how this is the best turkey I have ever made. I have been doing all the cooking for the last 25 years (married 38 years and going strong) and in those years, I have cooked me some turkeys. This by far is the best bird I have ever served. Thank you squirtthecat for sharing your expertise with me. My son got a taste today and it looks like I'll be cooking up 3 or 4 of these breast for Thanksgiving this year to help feed about 20 people. Looking forward to that.
Great job! Looks deeeeeeeeeeelicious!
STC is AWESOME. He knows Turkey! Hal's his best friend! ;D
STC does everthing good.
And you are a good student (Soon to be a teacher).
Just great looking Turkey.
Thanks for the beautiful pics.
Mighty fine indeed!
Quote from: classicrockgriller on October 04, 2010, 08:30:19 PM
And you are a good student (Soon to be a teacher).
That's how it works now you get to pass the experience on to someone else when they come aboard and ask "How do I do a turkey breast in the Bradley?"
Looks Great. Did the olive oil crisp up the skin at all? or was it slightly rubbery?
Great job smoker Pete, that looks awesome.
Very nice!! Thanks for the kind words.
Now you need to get your hands on some Carolina Treet to really kick them up!
Nice work!
STC, CT was exactly what I was thinking too. Nice coaching job.
Quote from: Tenpoint5 on October 05, 2010, 03:11:04 AM
Quote from: classicrockgriller on October 04, 2010, 08:30:19 PM
And you are a good student (Soon to be a teacher).
That's how it works now you get to pass the experience on to someone else when they come aboard and ask "How do I do a turkey breast in the Bradley?"
Looks Great. Did the olive oil crisp up the skin at all? or was it slightly rubbery?
The olive oil did not crisp up the skin Tenpoint5. At least not after I removed the breast from the FTC. It was slightly rubbery. But then again, I did not check the condition of the skin when I pulled the gobbler from the Bradley. These days, I don't eat the skin anymore so it's not a big issue with me but I believe the olive oil did give it that wonderful color.
Thank you all for the kind words and info. I will "Pay It Forward".