4lb dense turkey lump

[mshallop]

Howdy... long time lurker - got an inherited problem now and could really use an assist -

Was given this 4+ lb lump of (solid, very dense) uncooked processed turkey breast to prep for xmas dinner (for 3) tomorrow.

Thinking I'll do a smoke b/c the better-half loves the smoked yard birds - but what's worrying is this solid 4-pound lump being successfully smoked (cooked) through within a reasonable amount of time.

Thinking now to hedge and cook 1/2 on the smoker and grill or bake the other half as the s/o is expecting a traditional turkey dinner and only sniffed once at the mention of smoking it. (I like the smoked birds too!) Not to mention if one method fails, then I have a back-up.

Here's the before pic w/fork for scale:



Suggestions welcome and thank you!

--mike

[Jerod Broussard]

It only needs about 30 minutes to an hour to get some smoke, then wrap it up and take it to the oven. Collect all the jus you can.

[Oak Smoke]

+1 He’s right.

[mshallop]

thank you!

[HawkerXP]

Hopefully that "lump" is not frozen?

[mshallop]

Nope!

[Jim White]

What Jerod said. Another key is to find out what, if anything, was added during the processing. That will tell you whether and how aggressively you need to dry brine. My first guess would be that it is already fully seasoned and all you need to do is to cook it. We smoked some hat looked much like this for Operation BBQ Relief and they went straight from refrigeration into the smokers. They tasted remarkably good, by the way despite being processed.

[Jerod Broussard]

You'll find many times that poultry injections are very simple, almost as simple as the beef broth we crank into briskets.

[mshallop]

The lump is raw meat, no seasoning. What Mr. Broussard said is what I'm going to do. Smoke -n- Roast ftw!

[mshallop]

Got a plan:

Dry brine overnight
Rub in the morning, sauce: melted butter, rub, honey, and a couple "smooshed" pecans
Pecan smoke @225-230 for 30-45, brushing every 15 mins with the sauce
Move to Oven, bake @375 until temp reached, baste as needed

Will post a pic of the results... thank you all for the help!

--mike

[Jerod Broussard]

Groovy!!! Enjoy!!

[mshallop]

Welp, that lump of meat turned out to be four, 1+ pound each, boneless breasts. <smh> I took the packaging literally: Pechuga de Pavo. Singular. Mi malo.

Looks like smoked turkey breast after all, w00t!