OldeSmoker
New member
I had a craving for some juicy smoked Turkey Breast for sandwiches last night.
So I headed to the market and picked up two 7 LB bone in Turkey Breast. This will be my first Turkey Breast smoke although I smoked a whole Turkey for Thanksgiving which turned out well according to the family.
I added about a quart of water to a saucepan and added 1 tsp. garlic powder, 1 tsp. onion powder, 1 tsp. Chili powder and a half tsp. thyme to the water. I brought this to a boil to release the flavors of the spices and let it simmer for a few minutes covered while I got the Turkey Breast ready to take a dip. I added the hot mixture to my 12 qt. brining container and added 1 cup of Kosher salt and 1 cup of brown sugar to dissolve. After stirring and allowing most of the salt and sugar to dissolve in the hot liquid, I added about a quart of ice to cool it all down. I added cold water to bring the liquid to the 6 quart mark and I added 1.5 tsp. of curing salt. After rinsing the breast I placed it in the brine and put a heavy plate on top to keep the breast submerged. The Turkey Breast was in the brine for about 12 hours. I took it out about 12:30 today and rinsed it well, dried it with paper towels, rubbed it with a little canola oil and applied my rub.
I placed the Turkey Breast on the top rack of my 3DW and inserted the IT probe and then filled my water pan and placed it on the floor next to the heating element. I started the smoker at 1:00 this afternoon after adding 1.5 ounces of hickory and 1.8 ounces of wild cherry. The starting temperature was 150. After reaching 150 I ramped up to 200. At 200 degrees I increased to 240 which the smoker will remain at until the Turkey Breast reaches an IT of 165 degrees. The smoker has currently been running for just over 2 hours. The meat IT is 103 degrees. I will give updates as it progresses and when it is finished after resting and tasting. I can’t think of a much better way to spend a Sunday afternoon. Smoking and Football.
So I headed to the market and picked up two 7 LB bone in Turkey Breast. This will be my first Turkey Breast smoke although I smoked a whole Turkey for Thanksgiving which turned out well according to the family.
I added about a quart of water to a saucepan and added 1 tsp. garlic powder, 1 tsp. onion powder, 1 tsp. Chili powder and a half tsp. thyme to the water. I brought this to a boil to release the flavors of the spices and let it simmer for a few minutes covered while I got the Turkey Breast ready to take a dip. I added the hot mixture to my 12 qt. brining container and added 1 cup of Kosher salt and 1 cup of brown sugar to dissolve. After stirring and allowing most of the salt and sugar to dissolve in the hot liquid, I added about a quart of ice to cool it all down. I added cold water to bring the liquid to the 6 quart mark and I added 1.5 tsp. of curing salt. After rinsing the breast I placed it in the brine and put a heavy plate on top to keep the breast submerged. The Turkey Breast was in the brine for about 12 hours. I took it out about 12:30 today and rinsed it well, dried it with paper towels, rubbed it with a little canola oil and applied my rub.
I placed the Turkey Breast on the top rack of my 3DW and inserted the IT probe and then filled my water pan and placed it on the floor next to the heating element. I started the smoker at 1:00 this afternoon after adding 1.5 ounces of hickory and 1.8 ounces of wild cherry. The starting temperature was 150. After reaching 150 I ramped up to 200. At 200 degrees I increased to 240 which the smoker will remain at until the Turkey Breast reaches an IT of 165 degrees. The smoker has currently been running for just over 2 hours. The meat IT is 103 degrees. I will give updates as it progresses and when it is finished after resting and tasting. I can’t think of a much better way to spend a Sunday afternoon. Smoking and Football.