So, I set out to smoke a turkey breast for a delicious change of pace. I was browsing the meat section at my local grocery store when I spotted a bag labeled “turkey breast.” Imagine my surprise when I got home and unpacked it, only to find a mostly-whole turkey (sans legs, wings, and giblets)! No matter, the show must go on. Here’s how it all went down:
The Brine:
This is my go-to turkey brine, adding a touch of citrusy brightness:
* 1 gallon of water
* 1 cup kosher salt
* 1 cup brown sugar
* 3 sliced tangerines
* 1 squeezed lemon
* 1 squeezed lime
* 2-3 sprigs of rosemary
* Handful of black peppercorns
I let the bird soak in this brine overnight in the fridge.
Prepping for Smoke:
After a good rinse, I stuffed the bird with about 10 pats of butter, creating little pockets between the skin and the meat. More butter on top of the skin, followed by a generous sprinkle of my favorite all-purpose rub.
Smokin’ Time:
Into my trusty Pit Boss Copperhead smoker it went, placed on the middle rack, at 250 degrees Fahrenheit. I used a custom mix of Bear Mountain Gourmet Blend Pellets and Royal Oak Charcoal Pellets—my own concoction that has given me superior results! Now, here’s the thing: I cooked my 7-pound partial bird for about 2.5 hours, until it hit 170 degrees internal. I know, I know, the usual recommended temp is lower, but I’ve found with smoking, a slightly higher temp gives me better results. (If I’d had the legs, I would have foiled them at 160 and cooked the thighs to around 185 for maximum fat rendering).
Sides and Sauce:
* Southwest Corn: I have a confession: I used canned corn! I know, I know, fresh or frozen is usually the way to go. But this Southwest corn blend I found is the exception to my rule. It’s just that good!
* Cheddar Bay Biscuits: Okay, I cheated a little. I grabbed a bag of those Red Lobster Cheddar Bay biscuits from the freezer aisle. No shame in my game!
* Vinaigrette: This was an experiment: equal parts red wine vinegar, white wine vinegar, olive oil, and my all-purpose rub. I loved it, my wife, not so much.
The Verdict:
Fantastic! The turkey was incredibly moist and flavorful. Smoking really adds a depth you just can’t get from oven-roasting. And let’s be honest, even my subpar carving skills couldn’t detract from the taste.
Lessons Learned:
* Always double-check what you’re buying at the store! Apparently, “turkey breast” can be open to interpretation.
* Don’t be afraid to experiment with your cooking times and temperatures to find what works best for you.
* A good brine and plenty of butter go a long way.
* Even a simple vinaigrette can elevate your smoked turkey experience.
Happy smoking!
