Results of my turkey breast smoke with pics

pjplovedog · June 02, 2014, 12:37:57 PM

So I prepared this 5.5 lb turkey breast late yesterday. I followed the advice that I got on my previous thread, and used the Bradley site's recipe for Thanksgiving Turkey, slightly modified with the spices and ingredients I had on hand.
Here is what I used:

I rubbed it with the combination of 1/4 cup each salt, brown sugar and in place of sherry I used Shaoxing which tastes like sherry.
Then I seasoned it up all over with these spices:

Then into a foil pan and popped it into the smoker:

Had a little incident with the SG on the Bradley not autmatically advancing the pucks again (dealt with this previously) So, I had to yank it out and I ended up transferring it to the GMG Daniel Boone to save it. :(
However, so I continued bravely on and noticed there wasn't a lot of juices coming from this breast, so I dropped a few tablespoons of butter and a little white wine into the foil pan, and started to baste the bird with the resulting solution. When it hit 165* I pulled it, wrapped it and let it sit for a while.

It was perfectly moist, great flavor, and you can cut it with a fork. Thanks for the advice earlier everyone and I will DEFINITELY make it this way again!!
Here it is:

Winner winner turkey dinner!

ragweed · June 02, 2014, 12:59:35 PM

Fantastic! I think I'm going to have to thaw the one I've got in my freezer!!

tailfeathers · June 02, 2014, 01:31:51 PM

Looks YUMMY! To bad about your SG. Mine has worked perfectly since they sent me a new micro switch, but it's kinda the berries when you don't feel like you can really trust it to keep working. Most of the time I just use my A-Maze-N tube anymore. I know its gonna make smoke and it costs about a tenth of what it would take in pucks to run the same length of time. Ah well, such is life, eh?

Saber 4 · June 02, 2014, 01:32:41 PM

Looks like a juicy bird and a tasty plate to boot.

pjplovedog · June 02, 2014, 03:40:30 PM

Quote from: tailfeathers on June 02, 2014, 01:31:51 PM
Looks YUMMY! To bad about your SG. Mine has worked perfectly since they sent me a new micro switch, but it's kinda the berries when you don't feel like you can really trust it to keep working. Most of the time I just use my A-Maze-N tube anymore. I know its gonna make smoke and it costs about a tenth of what it would take in pucks to run the same length of time. Ah well, such is life, eh?

Yep, too bad about the SG. I could have used a little more smoke flavor on the turkey, the GMG is a bit lighter when it comes to smoky flavor. But, considering my options and I didn't have time to go and push the puck advance button every 20 minutes, transferring it to the GMG made sense. The GMG is a really great unit, but I want my Bradley to work reliably as well! I need to get it working before I do a load of sausage, that would be horrible to have to bail in the middle of sausages. :'(
I lended my A-Maze-N smoke tube to my son to play with last week- so I didn't have it on hand for backup! Terrible timing :)
It is a super recipe, though. I didn't use all the "paste" it was enough for a huge turkey, it would have been way to salty for a little 5 lb breast.

tailfeathers · June 02, 2014, 03:46:40 PM

I've got a bone-in breast in the freezer. I think I'll try that recipe on it, it looks really good. Thanks for posting !

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DaveT261 · June 09, 2014, 09:04:12 AM

Quote from: pjplovedog on June 02, 2014, 12:37:57 PM
So I prepared this 5.5 lb turkey breast late yesterday. I followed the advice that I got on my previous thread, and used the Bradley site's recipe for Thanksgiving Turkey, slightly modified with the spices and ingredients I had on hand.
Here is what I used:

I rubbed it with the combination of 1/4 cup each salt, brown sugar and in place of sherry I used Shaoxing which tastes like sherry.
Then I seasoned it up all over with these spices:

Then into a foil pan and popped it into the smoker:

Had a little incident with the SG on the Bradley not autmatically advancing the pucks again (dealt with this previously) So, I had to yank it out and I ended up transferring it to the GMG Daniel Boone to save it. :(
However, so I continued bravely on and noticed there wasn't a lot of juices coming from this breast, so I dropped a few tablespoons of butter and a little white wine into the foil pan, and started to baste the bird with the resulting solution. When it hit 165* I pulled it, wrapped it and let it sit for a while.

It was perfectly moist, great flavor, and you can cut it with a fork. Thanks for the advice earlier everyone and I will DEFINITELY make it this way again!!
Here it is:

Winner winner turkey dinner!

Did you use the drippings from the pan to make your gravy??

pjplovedog · June 09, 2014, 09:17:17 AM

Dave-
I used the pan drippings in the gravy however there wasn't very much so I also made additional gravy with some broth to stretch it.

DaveT261 · June 10, 2014, 01:06:15 AM

Your gravy looks very appetizing, I've tried using drippings from the smoker before but mine tasted too smokey for my liking.

pjplovedog · June 10, 2014, 11:38:37 AM

Quote from: DaveT261 on June 10, 2014, 01:06:15 AM
Your gravy looks very appetizing, I've tried using drippings from the smoker before but mine tasted too smokey for my liking.

Yes, I have tried using the juices from the Bradley before- and they were too smokey for me as well. This time, since I ended up transferring my bird to the GMG (pucks not advancing) I was able to use the pan juices as they do not get nearly as smokey as they would on the Bradley. So, it did work out fine this time. Sometimes I just make a simple onion pan gravy with sauteed onions in butter, flour to thicken and whatever flavored broth I feel would work. Add seasonings and voila!

:)

DaveT261 · June 11, 2014, 12:53:01 AM

I will remember that thanks.