Armed Polite Society

Main Forums => The Mess Hall => Topic started by: sumpnz on July 10, 2019, 10:51:34 PM

Title: Smoked turkey breast
Post by: sumpnz on July 10, 2019, 10:51:34 PM

Had to cull a turkey last week.  It dressed out over 27lbs, and with a broken oven and limited freezer space I decided to part it out.  Each boneless breast, after removing the tender, was 4.5lbs.

So I salted it at 2.5% by weight and used some additional spices.  It's hot smoking now.  Using alder, maple and birch.  Going to get it to 160F internal temp.  I did cut the thin end off and will pull it when it hits temp, the put the probe in the big piece.

Title: Re: Smoked turkey breast
Post by: Brad Johnson on July 11, 2019, 09:48:49 AM

Well... we're waiting...

Brad

Title: Re: Smoked turkey breast
Post by: sumpnz on July 11, 2019, 09:51:00 AM

It was awesome.  A bit too salty, especially the smaller piece, but still excellent.  I'd probably go for 1.75% salt next time.