3lb. Boneless Turkey Breast Roast (Butterball)

[SnellySmokesEm]

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.

[FLBentRider]

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.

[squirtthecat]

3lb. 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'..

[SnellySmokesEm]

Thanks STC and FLBR -
Ok well I am going to rub my breast tonight and then slather with some CT tomorrow. 

You'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

[SnellySmokesEm]

I guess I bought the wrong turkey meat to make lunch meat.  As soon as I took the netting off the turkey  fell apart.


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???   :-\ :-\

[Habanero Smoker]

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.

[SnellySmokesEm]

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.

[FLBentRider]

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.

[squirtthecat]

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'?

[squirtthecat]

Snelly, I just had the same thing happen to me..

Must be how the planets are aligned today.

[KevinG]

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

[SnellySmokesEm]

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!

[Tiny Tim]

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.

[squirtthecat]

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..

[OTB]

here is mine:
http://forum.bradleysmoker.com/index.php?topic=14970.0