Smoked Turkey Breast

[Pop_Rivit]

10 hours on the smoker at 230 degrees using cherry wood. The skin has a just a touch of crispy bark, the smoke flavor is slightly sweet, and the rub is a combination of spices that I use on almost everything. Incredibly moist white meat, and so tender it cuts with a fork.

We also had some home made wheat bread infused with blueberries that I picked this morning-it came out of the oven about 30 minutes before dinner and was still warm.

 

[volk06]

Looks great! Yum!

 

[RiceCake]

Seriously shouldn't be allowed to post this here right before dinnertime, you're making getting stuff done here difficult!

Looks tasty though

 

[Noey]

I'll be right over...

 

[Turk]

 

[HTSS_TR]

I don't like turkey, but from your picture I like to have a bite, especially the delicious looking skin.

I agree with Rice Cake, pictures of delicious looking bird should be outlawed.

 

[Garak]

Alright, I'll PM you my address - ship that overnight, please!

 

[D.K.]

What kind of smoker do you have?

 

[JHZR2]

Nice - what were the spices used? What was the wine pairing?

 

[Dave Hess]

I love turkey and that looks delicious.

 

[SEMI_287]

Note to self, buy new smoker.

 

[JustinH]

My uncle has an electric smoker from the cabellas catalog. He has been smoking whole chickens in there with hickory chips.

Unreal how good it tastes.

He did a whole ham in there also, very good.

Also some trout.

I'd like a smoker..

 

[Pop_Rivit]

Originally Posted By: D.K.
What kind of smoker do you have?


I have a 6 rack Bradley digital smoker. I like the level of both temperature control and smoke control that I get with the Bradley. On occasion I'll alternate bisquettes-when I do ribs I'll alternate between mesquite and Jim Beam flavor-20 minutes on mesquite, 20 minutes on Jim Beam, and continue that for about 4 hours.

Originally Posted By: JHZR2
Nice - what were the spices used? What was the wine pairing?


I use a combination of pepper, chili powder, garlic, red pepper and a few other spices. The exact recipe will follow me to my grave, but it's close to a local product called Cookies Flavor Enhancer (sans sodium and anti-caking additive). If I didn't want to make my own, I'd use Cookies exclusively.

For wines, a red from the Barolo and Barbaresco regions is a good choice for something fuller bodied; Beaujolais or Sangiovese are a good lighter bodied choice. Although tonight we just had water.

 

[Shannow]

Cherry wood makes the best flavours IMO...

Good work.

 

[dwcopple]

Bet you slept well.