Smoked Turkey Breast

Mista D · Joined: 14 Aug 2007 Posts: 11 Location: Flower Mound, TX

Has anyone smoked fresh turkey breast?

I'm smoking turkey for a gathering of 80-100 people. But I have limited space on my smoker.

I thought I'd do breast alone for space optimization. Now I'm trying to decide if I should do w/ bone, or just go boneless for ease.

I need the space, but have never dealt with a boneless breast before. I'm afraid the boneless may become dry even with brining.

Any experience with prep or ideas would be a big help. Thanks in advance.

Markbb · Posted: Nov 09 2007 Post subject: TUrkey

THese things can be tricky, you'll need to brine and wrap with bacon, for the last 45min of smoke remove the bacon, if anything the bacon is really good to eat and the breast should come out nice and juicey, I've done this with bone in, and pulled at 165 internal temp....

jerbroni · Posted: Nov 09 2007 Post subject:

I have only smoked bone-in breasts. I brined it overnight then coated the outside with olive oil and poultry seasoning. I smoked it at 225-240 until it hit 165ish.

Smokinfunk · Posted: Nov 09 2007 Post subject:

Here's one that I do several times a year - never saw a need to improve on this recipe. It's a variation on the same recipe found in Smoke 'n Spice cookbook. No brine required, wrapping in cheesecloth seems to be the trick to avoiding dried-out breast meat. The spicy jalapeno taste is only on the outside of the meat. I've also varied it with an injection mix made with from oil, prepared mustard, and pickling liquid from a jar of jalapenos, but honestly without the injection it comes out just as good. Also - you can pull it at 165 degrees (FDA relaxed poultry requirements some time ago) - because it's boneless there don't tend to be any less-that-cooked "pockets" anywhere.

Hot Times Jalapeno Turkey Breast

1 (6 to 8-pound) turkey breast
Hot Times Rub, recipe follows
Hot Times Mop, recipe follows

Massage the turkey breast with the Hot Times Rub, making sure to get it over and under the skin without tearing. Place the breast in a plastic bag and refrigerate overnight.
Prepare the smoker for barbecuing, bringing the temperature to 200 to 220 degrees F. Remove the turkey breast from the refrigerator and let it sit at room temperature for about 30 minutes. Cut a 3-foot piece of cheesecloth and dampen it thoroughly with water. Wrap the breast in the cheesecloth and tie the ends.

Transfer the breast to the smoker, skin side up, and cook for 1 1/4 to 1 1/2 hours per pound, or until the internal temperature reaches 180 degrees F. Wet the cheesecloth down with more water at 30-minute intervals, or as appropriate for the style of smoker.

After 4 hours, remove the cheesecloth, snipping it with scissors if necessary, and discard. Baste the turkey with the Hot Times Mop- if possible in the smoker - every 30 minutes for the remainder of the cooking time. When the turkey is finished cooking, remove it from the smoker and allow it to sit under tented foil for at least 10 minutes before carving.

Hot Times Rub:
3 tablespoons dried ground jalapeno, (recommended: North of the Border PC Willy's Green Chile Rub and Seasoning)
2 tablespoons kosher or sea salt
2 tablespoons packed light or dark brown sugar
1/2 teaspoon dry mustard

Mix ingredients together in a small bowl.

Hot Times Mop:
2 cups chicken or turkey stock
2 to 3 teaspoons dried ground jalapeno
1/4 cup unsalted butter or vegetable oil
1/4 cup jalapeno jelly

Combine the ingredients in a saucepan and warm the mixture over low heat.
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necron 99 · Posted: Nov 09 2007 Post subject:

I smoked a bone-in turkey breast just a couple of weekends ago - in fact, some of those leftovers are what I'm having for dinner tonight.

http://www.thesmokering.com/forum/viewtopic.php?t=12162

It was a bone-in breast. I didn't brine or marinate - but I should have taken the time to put the fresh rosemary under the skin. The skin actually came out decently crisp, I think due to the position of the turkey breast relative to the pork ribs in my small cooker.
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g8trwood · Newbie Joined: 22 Sep 2007 Posts: 69

I always brine with kosher salt and my rub, a little vinegar and apple juice for about 6 hours. Dry, rub with oil and more rub.

I do around 6 bone in at a time. Try and get the weight of the breasts as close as possible. Pull them early and wrap in foil and place in a cooler to rest ( 1/2-2 hours) as the juices go back in. With the cooler trick, I always have them done a little early and then no worrying.

willowick · Joined: 14 Nov 2007 Posts: 7

OK, your post got me to come out of the weeds for the first time.
I've done bone-in and boneless breasts and have always had better results with bone-in, although it takes longer.
You definitely want to brine overnight. There are tons of recipes laying around but my favorite always have rosemary, thyme, oregano and garlic in them.
On the cheapo Brinkman bullet I use (soon to be a WSM from Santa), it can take up to seven hours to get it done if it's cold out but it is the best turkey breast you will ever eat!