Questions about smoking a turkey breast (first timer)

[dpx5]

First time cooking turkey breast. I have read a few posts here and the recipe/process on amazingribs site. Had a couple of questions and thought some of you may know.

Firstly, I screwed up a bit and bought something I really didn't want as I wasnt paying attention. The image is what I bought.. Would this be the same thing (or very close) to what the guy is cooking in this video ? https://www.youtube.com/watch?v=JgJ0yZIKjl0
I'm pretty sure it is but wanted to confirm. Based on the description on the package of what I purchases seemed like the same. If so, I have to do the trim work which I was trying to avoid originally. I suspect i will leave the breast bone (just remove the ribs).
UUggg... all on me. Now the store that had the boneless breasts is sold out so I'm stuck. Oh well.. live and learn.


number 2... I'm assuming since this is in a solution, that I should avoid salting it further when I season it (seems to be the concensus in the other posts). Does anyone have a good go-to, non-salt, recipe for seasoning or one I can purchase that you would recommend for turkey ? I prefer off the shelf things if its recommended.

number 3.... that breast I purchases is 9 lb... any guess as to what my final pre-cook weight will be after I remove the ribs, etc (similar to what the guy in the video did) ? I'm just trying to ballpark how much meat I will have at the end for that single bird. I bought two total birds... one 9lb, one almost 9. Same product brand.


number 4... which type for wood for smoking ?

[Ace]

You are correct that this product already has aprox 19% brine solution so you won't want to add any more salt. Most off the shelf rubs contain lots of salt so you might consider making your own from things that you have on hand. Black pepper and garlic maybe?

Edit: This might work also:

https://amazingribs.com/tested-recipes/rubs-and-pastes/simon-and-garfunkel-spice-rub/#recipe

[fzxdoc]

Huskee posted this a few years ago, and I use it all the time:

When to dry brine (or wet brine) a salt solution-infused piece of meat:
Look at the Nutrition label:
200-300mg sodium, brine as if it weren't salted at all
300-400mg sodium, brine lightly.
400+mg, maybe skip brining.

Weight of breast only piece: Usually they're around 6 to 8 lbs each unless it's a super large breast piece.

I like fruit wood for smoking turkeys--cherry, apple, peach. But I've used pecan as well. Some people say they can't taste a difference in flavor between various types of wood, though.

From the description on the package, from what I can tell, sounds like you've got pretty much the same thing that the guy in the video you posted had, except his did not have any wings on it. Yours has a "wing portion".

Kathryn

[Ace]

This is great info Kathryn. I hadn't seen it before. Thanks... :-)

[dpx5]

Thanks everyone.... appreciate the time and expertise.

[Michael_in_TX]

I'll put in a vote for pecan; it is my favorite wood for poultry, hands down.

[SheilaAnn]

+1

[captainlee]

I'll be processing a breast too this year for the first time. Mine is bone in. I plan to remove the skin and rib cage. More than likely I'll remove the breast bone too. Ours is fresh so not brined. I won't brine but will inject with butter per Meatheads recipe. Good luck and take pictures.

[Jerod Broussard]

My pastor's wife is giving me a turkey breast tomorrow to smoke at some time for them. I plan to apply a light application of Chud's Poultry Seasoning, sear it first, then smoke.