Boneless Turkey Breasts
- Thread starter DCBoy
- Start date
jcboxlot
New member
I am guessing skin still on.
Brine overnight with
Salt, Brown Sugar, Favorite Rub
Rinse in morning, add fav rub under skin. Maybe some mustard and honey mix to outside of skin
2 oz wood, temp it to 165 for it to be done. Smoker temp at 235 240. Should be quicker than in bone.
3 to 4 hours a guess.
Brine overnight with
Salt, Brown Sugar, Favorite Rub
Rinse in morning, add fav rub under skin. Maybe some mustard and honey mix to outside of skin
2 oz wood, temp it to 165 for it to be done. Smoker temp at 235 240. Should be quicker than in bone.
3 to 4 hours a guess.
DivotMaker
New member
From what I see, you're probably smoking a single skinless breast (otherwise you would just follow the turkey breast recipes)?
A boneless breast will greatly benefit from a brine. Then, rub and wrap in bacon to help retain moisture. Also, with skinless turkey or chicken, use a water pan. I normally don't for whole birds (the skin is a barrier to moisture, just like ours), but skinless is a different matter.
Here's my version of a basic poultry brine:
http://smokinitforums.com/index.php?topic=1447.0
For boneless breasts, I'd brine no longer than 3-4 hours. Then, rinse well, rub and wrap in bacon. Smoke with cherry (2 oz.) until 165 internal temp. Should be the ticket!
A boneless breast will greatly benefit from a brine. Then, rub and wrap in bacon to help retain moisture. Also, with skinless turkey or chicken, use a water pan. I normally don't for whole birds (the skin is a barrier to moisture, just like ours), but skinless is a different matter.
Here's my version of a basic poultry brine:
http://smokinitforums.com/index.php?topic=1447.0
For boneless breasts, I'd brine no longer than 3-4 hours. Then, rinse well, rub and wrap in bacon. Smoke with cherry (2 oz.) until 165 internal temp. Should be the ticket!
CUTiger80
New member
This discussion makes me want to ask, potentially, a dumb question.
I'm getting ready to smoke my first turkey breast (it is currently bone-in with skin on).
My family only likes the breast meat and does not like the skin.
Wondering how it would be if I pulled the skin, brined the breast, applied rub to the skinless breast meat, covered the breast with thick-sliced bacon (after all, everything better with bacon), added water (maybe half & half water and apple juice) to a pan in the bottom of the smoker and then let her smoke.
Thoughts on this approach?
Has anyone else tried this?
I'm getting ready to smoke my first turkey breast (it is currently bone-in with skin on).
My family only likes the breast meat and does not like the skin.
Wondering how it would be if I pulled the skin, brined the breast, applied rub to the skinless breast meat, covered the breast with thick-sliced bacon (after all, everything better with bacon), added water (maybe half & half water and apple juice) to a pan in the bottom of the smoker and then let her smoke.
Thoughts on this approach?
Has anyone else tried this?
Pork Belly
Moderator
I would:
Brine the breast with the skin on, up to 10 hours
Pat the meat dry
Mix your favorite rub with a bit of bacon grease and apply it under the turkey skin directly on the meat.
The skin is a protective layer that will keep moisture and flavor in the meat.
Brine the breast with the skin on, up to 10 hours
Pat the meat dry
Mix your favorite rub with a bit of bacon grease and apply it under the turkey skin directly on the meat.
The skin is a protective layer that will keep moisture and flavor in the meat.
I agree with Brian, keep the skin on and do the brine. I brined two 5# turkey breasts over the weekend and smoked them yesterday, skin on. I was able to lift up some of the skin and apply the rub directly to the meat. I also added rub inside the cavity. When they were done (about 4 hours at 230F), I pulled away the skin and sliced the breast.
DivotMaker
New member
I agree, Ravel, that a skin-on, bone-in breast is best. The solution I was offering was only in reference to already skinned and de-boned breast meat (breast filets). The whole breast is the best option, and a whole turkey is even better (imo).
