First Time Turkey Breast

[KEABOS63]

 ;D ;D ;D ;D I'm stoked. Thanks for all the help on here everyone. OK the TB is down for the night brining away in the fridge. She'll go in the BD6 tomorrow hopefully about 1300.

I really like Pachanga's brine recipe but considering I want to smoke this tomorrow that is out.

::) This brine I used is basically a little of this and a little of that so we'll have to wait and find out if it's any good. I'll post some more pics tomorrow.

How long should I let this brine? 6.5 lbs....

[FLBentRider]

I'd do six to 12 hours for a breast.

[KEABOS63]

I woke up a bit late this morning so the TB brined for 15 hours.

Rinsed, patted dry and injected. I melted some butter and then added a cup or so of almost frozen apple juice for the injection.

Stood up and put back to rest and dry off a bit in the fridge just above my afternoon entertainment  ;D .




Plan on having the TB in the BD6 in a couple hours. I have to run around and pick up the kids from school. Stay tuned for more pics, information and most importantly questions.

Tim

[TestRocket]

How did it go?  ;D

[KEABOS63]

It's in!    ::)

So here we go. I grabbed this rub at BBQ Galore a few weeks ago and I really like it on chicken, roasted or smoked. I ended up removing the back bone so I was able to lay this thing down with the skin side up. Loaded with 3 hours of apple smoke and we're good to go.


On the counter for about 45 minutes while the BD6 was preheating.



She's bathing away in a beautifully smelling bath of apple wood smoke.

Can't wait for supper. Garlic mashed potatoes, turkey gravy and hopefully a wonderfully tasting juicy piece of turkey. Oh and I forgot the most important part, a cold beer!

[BuyLowSellHigh]

That rocks !

[smoker pete]

Mighty Fine Start!!  Can't wait for results ... I'm hungry.

[KEABOS63]

So TB went in at 1300 and came out at 1645. I kept the temp between 235* and 260* pretty much the entire time without opening the smoker at all. Left side of the breast was at 161* and the right side was at 165*, likely due to the difference between thermometers.

FTM'd the temp's came up to 165* and 169* but only stayed there for about 10 minutes then began to drop. Did I do something wrong? I can't wait to cut into the TB as when I was FTM'g so much juice was rolling out around the temp probes  ;D  ;D ........

Now I need to tackle the sides and wait for mama to get home,  :-*  :-*  :-* ..........


Skin didn't darken as much as I would have liked and the skin is rubbery as well. I like skin but I shouldn't be eating it anyhow.


Any ideas as to why the white spots near the top of the breast? I was thinking because the skin was thin in that area and the rest of the skin was pulling down on that area as well?

Money shots to come. 
Tim

[smokeNcanuck]

Looks like a winner!!  
Don't know about the white spots could be something to do with how the heat was radiating in the Bradley?
Skin never really gets crispy in the Bradley I find.
I would not stress over it as it really looks great, how did it taste?

[BuyLowSellHigh]

I think if you go back and look at your previous pics you'll see why the skin on top of the breast was light colored.  Look above the breast in the smoker.

[smoker pete]

Agree with smokeNcanuck.  TB came out looking wonderful.  To get my TB skin brown I normally rub the breast with Extra Virgin Olive Oil (EVOO) and then apply the rub/spices.  You'll really notice a difference.  Also, the skin normally is rubbery when coming out of the Bradley.  Some pull the TB and then crisp the skin on a grill, SRG, or pop it under the broiler for a couple of minutes.  Like you, I don't eat the skin anymore so it's not an issue.

Looks to me like you pulled it the correct IT and FTM.  There's enough heat in the TB to continue cooking for a short period of time and then the IT will inadvertently start to drop.  The TB should be exceptionally moist and flavorful.  Enjoy ... You did great on your first Turkey Breast.  Now slice that bird up and let's eat  :D ;D  

[KEABOS63]

Now I understand the white spots. I put the backbone and a piece of trimmings up above with the intentions of the juice basting the TB. We'll see how it worked in a bit. I'm working on the sides right now and still waiting for mama to get home.

Check out these Paula Deen inspired garlic mashed potatoes! They taste great..





Money shots still to come. I just heard mama pull up!

[SouthernSmoked]

I think if you go back and look at your previous pics you'll see why the skin on top of the breast was light colored.  Look above the breast in the smoker.

Ditto on the white spot on top of the breast.

But... Dang it sure looks great.

Good job!!

[KEABOS63]

Are you ready?

Holy moly this stuff came out great!






THE MONEY SHOT!

Thanks again to everyone on this site for all the great information. Until next time...

Tim

[KyNola]

Beautiful turkey!  congrats on that one.