Boneless skin on turkey breasts - How should I smoke these?

[JimLinebarger]

I just did Harry Soo's (Whiskey Maple Butter Turkey Breast) version and it was pretty good. Used MH Poultry rub instead of SYD Chicken rub.

[Michael_in_TX]

I like his simple yet effective approach there.

[fzxdoc]

Remove the skin and cook separately to make turkey skin cracklings (bake between two cookie sheets)

Then follow the Franklin method - season the now skinless breast however you like and smoke to about 130 degrees. Then wrap in foil with a large amount of butter on top — I think Franklin uses a whole stick but you can get away with a lot less - and cook till your desired temp. I pull at around 155. Then let rest and serve with the buttery drippings.

I heartily agree. Here's a link to Aaron Franklin's recipe for smoked turkey breast. As shify says, it's the bomb, especially when served with his Espresso BBQ sauce.

For the turkey:
https://houseandhome.com/recipe/bbq-...breast-recipe/

For the sauce:
https://www.today.com/recipes/espres...ue-sauce-t9966

Steve R. turned me on to this recipe a few years back, and my family has been deeply grateful ever since.

Kathryn

[Michael_in_TX]

I love his espresso sauce! I find it exceptionally good with sausage. Unfortunately, local store -- which carries his other sauces -- no longer carries the espresso sauce, so I guess I'll have to make it. (Which is probably for the better as I noticed that the commercial version and his recipe differ slightly.)

[Steve R.]

Michael_in_TX, I'd give that sauce recipe a shot. I can't imagine a commercially bottled sauce being as good as the freshly made real thing. I picked up a bottle each of Franklin's Original and Vinegar sauce when I was at an HEB store in Katy, TX a few weeks ago. They weren't bad, but didn't blow me away like I expected.

[pkadare]

As an FYI this subchannel is designed for recipes only. This topic really belongs in the Techniques subchannel.
Huskee​​​​​​​ another one to be moved. :-)

[Huskee]

Yes thank you. "Recipe Only" means, well, Recipes only, not dicsussion. I've moved it.

[Bad Hat BBQ]

I smoke whole turkeys (spatched and injected, dry rub) 325 on my Okie Joe Off Set
Skin not all that good...the turkey is awesome

[jjdbike]

This is what I did. I got the recipes from Susie from Hey Grill Hey. Sounded good to me.

When I got my brisket from Wild Fork, I figured while I'm there, so I grabbed two boneless skin on turkey breasts. Everything there is frozen. I'm not thrilled w/ Wild Fork but that's another topic.

Thawed the two breasts, and my OCD kicked in. I figured if I taking the time and fuel to smoke two, why not do 4. So I grabbed two more fresh boneless breasts at the Amish Market.

Made clarified herb butter: After I clarified 2 lbs of unsalted butter, I simmered it in a quartered onion, 5 cloves garlic, large bunch each - fresh thyme, sage, rosemary, parsley, and shake of whole pepper corns. Then I strained the herbs out.

Brined: 4 cups apple cider, 2 cups apple cider vinegar, 1/4 cup Kosher salt, 1/4 cup dark brown sugar, 1/4 cup Worcestershire sauce, 2 tables sweet bbq rub, 1 tbls garlic powder, 1 tbls onion powder, 1/2 tbls each - dry parsley, rubbed sage, dry thyme leaves, ground rosemary

Slathered w/ Mayo

Rubbed: 3 tbls dark brown sugar, 2 tbs paprika, 1 tbs coarse fresh ground black pepper, 1 tbs garlic powder, 1 tbs onion powder, 1 tbs dry thyme leaves, 1 tbs crashed rosemnay, 1/2 tsp rubbed sage, 1 tbs celery seed, 1 tbs dry parsley

Smoked till 150 in apple wood.

Basted in herb butter, covered and took to 160.
Re-basted and covered to rest

See pics below.
I'll report back on flavor.
Best regards!
JD
P.S. As you can see, as I was transferring from rack to pan to baste, I dragged the bark in a couple spots.