Poultry Texas Smoked Turkey Breast

[primeone]

This looks amazing, hoping to give it a try this weekend.

Texas Turkey Breast Directions:
1. Prepare smoker for indirect cooking at 275 degrees using Post Oak wood for fuel and smoke flavor.
2. Remove the skin from the turkey breast and trim away excess fat.
3. Season with Killer Hogs TX Brisket Rub*
4. Place the turkey breast on the pit and smoke for 2 hours.
5. Cut the stick of butter into pieces. Place half the butter on a double layer of aluminum foil and set the turkey breast top-side down on the butter. Place remaining butter on top and wrap the foil around.
6. Set the turkey back on the pit and insert a probe thermometer.
7. Continue to cook until internal temperature reaches 162 degrees.
8. Remove the turkey breast from the pit and rest for 20-30 minutes before slicing.

 

[primeone]

The one I did a while ago came out really good.

Good luck!!

What temp did you cook it at?

 

[Timmy]

According to my FireBoard session, 200f for about 5 hrs. The smoke ring was about 3/4 in. And it was really juicy, I didn’t probe with MK4 for a couple hrs

 

[primeone]

Another awesome meal off the Traeger. The seasoning was on point! We ended up eating these on Hawaiian Rolls with Sugar Ray's Sweet Baby Ray's Sweet and Spicy BBQ sauce.

 

[RustyJake]

Another awesome meal off the Traeger. The seasoning was on point! We ended up eating these on Hawaiian Rolls with Sugar Ray's sweet and spicy bbq sauce.

View attachment 7257

I don't cook turkey enough. That looks really good, inspiring me to cook another one. I just did two that I sliced and froze for sandwiches. Now I need some for a meal
We have our Thanksgiving coming up next month, and I can see what I am doing.

 

[Dcgunman]

Instead of starting a new thread on Smoked Turkey Breast I will bump this thread. . . .
After running around looking for turkey breast I called Smart & Final and they actually have Butterball Turkey Breast in stock. So this weekend I plan to smoke me some. A month ago I bought, what I thought was turkey breast at Costco Business Center. It was smoked turkey breast ready to slice & serve. Already cooked. It was a big fail. Anyways I'd like tips on smoking turkey breast. I found 2 recipes that looks interesting. One calls for a cooking temp at 200F & the other for 275F. The 200 would be for more smoke flavor I guess, and longer cooking time. I dont have all day for smoking. No more than 5hrs tops. FYI, I plan to a smoke a tri tip along with the turkey breast. I figure for the both of them I can set the temp at 275F? I'd like to do a Texas style smoke turkey and for the tri tip, a coffee rub (which I've never done). What would be a good Texas rub for the turkey? Do I need to brine the turkey before? I've never brined. FYI, we were in Austin, TX a couple weeks ago and had smoked turkey breast with brisket and other BBQ delights. Reason why I want to try smoking a turkey breast for some friends this weekend. Is beer (IPA's) good for brining? Never heard or seen recipe for beer brine.

 

[RayClem]

Smoked turkey is great. Whether you do a breast or an entire turkey, the results can be phenomenal. The key is brining and basting to keep the lean meat moist and tender. Be careful putting fats on the skin while you are smoking the meat as the fats tend to absorb bitter compounds from the smoke.

 

[Parrothead1809]

Our local Wegmans always has Turkey Breast Tenderloins in the meat department. I've gotta try one. They are small enough for the Mrs and I. Should be an easy cook as well. Just don't want to dry them out.
-PH

 

[RayClem]

Our local Wegmans always has Turkey Breast Tenderloins in the meat department. I've gotta try one. They are small enough for the Mrs and I. Should be an easy cook as well. Just don't want to dry them out.
-PH

You might want to brine the turkey overnight before cooking. You can also use an injector to put extra moisture and flavor into the lean meat.

One thing I like to do with chicken breasts to keep them moist is to baste them in Alabama White BBQ sauce. This sauce is comprised of mayonaise, vinegar (I use apple cider vinegar), and spices. You can buy it, but it is simple enough to make yourself. The sauce can be used to marinate the poultry before the cook, to baste during the cook, and as a serving sauce at the table.

I do not find it necessary to use the white sauce when cooking poultry with the skin and bone, but if you are cooking tenderloins, you need something to keep them moist. The white sauce is just the thing.

Although Alabama White Sauce was designed to be used for poultry, it is also great on other things. It can be used as a replacement for tartar sauce and remoulade sauce for fish and seafood. With the addition of ketchup, it can be used as a substitute for Yum Yum sauce.

 

[primeone]

Just put on two Turkey breasts. This method is still one of my family's favorite!

 

[dblcrona]

I do Malcolm Reed’s method. I rub them with Killer Hogs TX rub, do them on the Traeger until golden brown then wrap in foil and set probe temp to 165F.