Turkey breast only

[bbq_esq]

I am hosting a relatively small Thanksgiving this year (less than 10 people). I am trying to make it easy on myself and I'm considering just doing two large turkey breasts vs a whole bird. No one in this group eats the dark meat (except me and I will live). My questions

Any recommendations for a recipe/method for best turkey breast? I was going to wet brine, hit it with a garlic/herb type rub and cook on the SNS kettle with some light smoke, then wrap with butter. I've also seen people inject with butter? I'm happy to make this the least health turkey breast of all time.

I'll be making a separate turkey stock with some wings/gizzards/etc for gracy, before anyone gets worried about that.

[RlsRls]

Nothing wrong with your plan! We rarely cook a whole bird anymore. Wife preps/cooks breast meat indoors. Outside on the PK, I handle thighs or duck breasts. This year it might be Venison! Pretty sure deer were around here in MA in 1621! Doing it this way leaves lots of options in the flavor department. Breasts are usally boneless and sometimes dry brined and seasoned conventionally, others have been pounded and stuffed roulade style! last years thighs were boned and stuffed and rolled. Two years ago I cooked the thighs tandoori style! Like you, gravy is prepared in advance and rehaeted for dinner. Noone's gone home dissapointed or hungry yet! Good Luck!

[DogFaced PonySoldier]

Definitely think that sounds like a good option. I'd wet brine both of 'em, then sit in the fridge for a day to dry out the skin, rub it and smoke it. If you brine it, I doubt you need to wrap with butter. Hell, you could inject, too. I just watrched Brian Lagerstrom's video he published today and I think I'm going to go with his method, though I'm going to spatch and smoke, not roast in the oven. But it's basically an inject & brine method, with a 3 day brine - then I'll do 1-2 days of drying in the fridge.

I'm getting excited about Turkey Day this year.

[fuzzydaddy]

I cook mine at 375-400 to an internal temperature of 155, not 165, for a juicer breast. 165 is the instant kill temperature. It only needs to stay at 155 for 1 minute to be safe.

[DogFaced PonySoldier]

Yup. 155 FTMFW!

[LA Pork Butt]

Your plan sounds good especially the wrapping. Thermoworks recommends the breast to 157.

[Bluetail66213]

I thought that most a poultry was already brined. Why would you need to brine it again, Just asking because I don't know. Thx

[DogFaced PonySoldier]

Yes a lot is - but it still seems to benefit - from my family's perspective anyways.

[CaptainMike]

I had a turkey breast in the fridge that needed to be dealt with. I have a jug of this Basque marinade ( https://bellasunluci.com/products/ba...marinade-12-oz ) and I thought what the heck, it's pretty good with everything else I've used it on so let's give it a try.

I soaked the bird overnight, rinsed and patted dry then air dried in the fridge for a few hours. Ran the WSCG up to 275 with a couple of pieces of pecan, darkened the bird pretty well with pepper, then smoked/cooked it to 160 IT. Pulled it off and tented it while I made some mashed potatoes. This turkey was crazy good! Moist and melt in your mouth tender. This marinade is soy sauce based, but it has a lot of great vegetables like cabbage, turnips, parsnips and what not mixed in. I don't generally use marinades/brines, but this one has become my go to and I look for opportunities to use it.

The only thing I'd change is to use a lighter smoking wood like apple, cherry, or oak. The pecan was a little more smoke than necessary, but it's what I had on hand.

[RickyBobby]

So I’m a bit of a traditionalist when it comes to Christmas and turkey day. I do prime rib in the oven for Christmas and roasted turkey for Thanksgiving. Dot period. That said, I love smoked turkey and prime rib any other time of year. I shot a wild turkey a couple years ago and smoked the breasts on my offset using only Meatheads Poultry Rub and it was absolutely AMAZING!!!! Granted I sliced it up for turkey sandwiches, which is not exactly what you are going for here, but the flavor was to die for. I think your plan sounds solid. Don’t discount the Meathead Poultry rub after your brine though. I was blown away!

[bbq_esq]

Did you do the breasts skin on?

[RickyBobby]

bbq_esq , no, they were skinless. I was a little concerned that they would be overly dry, so I watched the cooker pretty close. That said, I was very pleasantly surprised that they didn’t turn into leather.