Smoking turkey breast and tenderloin

[bbq_esq]

Morning pitmates. My dad had dropped off a “whole turkey breast” they had in the freezer that they had no idea how to use. I gladly accepted it and upon opening was surprised to find a whole turkey minus legs and wings. I did my best carving the two breasts off the carcass, leaving me with with two turkey breast around 2 lbs each after trimming. Meat was already pre brined/injected so I just added some Meat Church honey and a course SPG Type rub. Plan is SnS at around 250 with some pecan wood

now my actual question - should I have separated the tenderloin from the breast? I just have it tucked underneath now for an even shape but any reason I shouldn’t cook it this way? Is there something inedible connecting the two muscles?

[Steve R.]

I just happen to be planning two of these today. Yes, just leave them together. There is nothing inedible between the two muscles.

[bbq_esq]

Thanks! Let’s see how they turn out.

[Draznnl]

I think you’re fine leaving em together. I do however question your temp choice. I do turkey breast at 325 to 350 and find they. Come out very well.

Good luck and enjoy.

[lostclusters]

Yes, +1 for 325 - 350. Poutry does not do well low and slow. Tends to get dried out because of the longer cook. I hold mine at 155 IT for about 20 min on the cooker. Make sure to part off any dark meat because this requires a higher cook temp.

[DaveD]

+2 for the higher temp. Turkey at 250F is prescription for disappointment IMO. Have a great cooking day!

[fzxdoc]

1. Smoke 'em in the 300s.

2. Use Aaron Franklin's method for smoking turkey breasts. You won't regret it. Serve with his Espresso BBQ sauce recipe too

3. FWIW, I probably would have spatchcocked what remained of that bird and hung it on the PBC instead of whittling away at the breast sections.

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

https://www.today.com/recipes/espresso-barbecue-sauce-t9966

Now you make me want to run out and get a couple of turkey breasts and fire up on the PBC.

Have fun with your cook!

Kathryn

[bbq_esq]

My thinking with removing the breasts was that I wanted to get rub on all sides. I also just didn’t feel like doing a full basket in the PBC for a relatively quick cook, hence the SNS kettle getting the look.

[bbq_esq]

Thanks for the tips! Will run in the mid 300s

[Steve R.]

FWIW, I just did a similar cook today following Aaron Franklin's method, as fzxdoc mentioned above. No pics, so it may or may not have happened.😉 Step 1 is to rip off the skin and throw it away, so crispy skin isn't a consideration for me. So 260 or so is a perfectly fine cooking temperature.

One reason I like the lower temperature is that it allows the meat to take on a little more smoke than it otherwise would during the 75 or so minutes before the foil wrap and butter braise.

I have done this dozens of times and have never had one turn out dry. But, YMMV.

[fzxdoc]

Good to know! You're the one who turned me on to Franklin's recipe; it has become a family favorite. Franklin smokes his at 265°.

Kathryn

[lostclusters]

Steve R. throwing the skin away could be a waste considering you can flatten it out and put it between two cookie sheet and bake it. Get real crispy then.

[Steve R.]

lostclusters, I do like the crispy skin on Thanksgiving turkey. But for what I do with turkey breast, I don't value the skin enough to put forth any effort whatsoever. That's just me, though.