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Author Topic: Turkey Breast  (Read 4466 times)

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triplebq

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Turkey Breast
« on: September 15, 2017, 06:51:38 PM »

Super easy to fix

1.  Inject Turkey Breast with Cajun Injector Creole Butter Marinade [Note: I removed the skin from the top of the turkey].
2.  Into the fridge overnight.
3.  Coated with Salt and Pepper. The ration was 1 part Salt to 1 ½ parts Pepper. Just good old S&P.
4.  Smoked for about 2 hours @ 265 or until temp reaches around 140 or so.
5.  Coat the Turkey Breast with butter and wrap in foil.
6.  Pull with temp hits 160 – 165 degrees.
7.  Let rest then slice.

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Queball

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Re: Turkey Breast
« Reply #1 on: September 15, 2017, 07:00:03 PM »

That's the moistest turkey breast I've ever seen. .....Great cook! triplebq. Who wouldn't want a slice of that?
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Free Mr. Tony

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Re: Turkey Breast
« Reply #2 on: September 15, 2017, 07:07:41 PM »

That looks great. I make something really similar except I brine instead of inject. It's one of my most requested meats for parties.
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pz

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Re: Turkey Breast
« Reply #3 on: September 15, 2017, 07:13:01 PM »

Here's another one I need to try - that truly is the juiciest turkey breast I've seen.  :clap:
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Bar-B-Lew

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Re: Turkey Breast
« Reply #4 on: September 15, 2017, 07:30:16 PM »

I have not made a turkey breast for awhile.  I need to rectify that.  Nice work.
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triplebq

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Re: Turkey Breast
« Reply #5 on: September 15, 2017, 08:33:00 PM »

That looks great. I make something really similar except I brine instead of inject. It's one of my most requested meats for parties.

Same here, whenever I do cooks my neighbors always want Turkey Beast.
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Kristin Meredith

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Re: Turkey Breast
« Reply #6 on: September 15, 2017, 08:41:47 PM »

Great looking turkey and nice clear instructions.  Thanks.
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Free Mr. Tony

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Re: Turkey Breast
« Reply #7 on: September 15, 2017, 08:52:09 PM »

That looks great. I make something really similar except I brine instead of inject. It's one of my most requested meats for parties.

Same here, whenever I do cooks my neighbors always want Turkey Beast.

Do you have a deli slicer? I can get massive 5 pound breasts from a local restaurant supply place. I usually cook them the day before, then cool overnight in fridge. Slice moderately thin on the slicer next day, and pour the warmed up butter/juice mixture over the slices before gently warming the whole pan. It stretches the yield a little bit, and makes for a nice uniform pan of slices.
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triplebq

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Re: Turkey Breast
« Reply #8 on: September 15, 2017, 08:56:12 PM »

I do have a slicer. Never thought about slicing thin for sandwiches. Will give that a try.
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Free Mr. Tony

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Re: Turkey Breast
« Reply #9 on: September 15, 2017, 09:11:01 PM »

I do have a slicer. Never thought about slicing thin for sandwiches. Will give that a try.

Had a party for our granddaughter a couple weeks ago. Did a turkey breast, and did about 3 pounds of bacon on the pellet grill. Had brioche buns, lettuce,  tomato, pickle, mayo, mustard, onion, and BBQ sauce for a kind of make your own turkey club buffet. Worked out great.
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triplebq

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Re: Turkey Breast
« Reply #10 on: September 15, 2017, 09:14:42 PM »

Oh man, now you are talking  :lick:
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Bentley

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Re: Turkey Breast
« Reply #11 on: September 15, 2017, 09:31:13 PM »

Very appealing!
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dk117

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Re: Turkey Breast
« Reply #12 on: October 05, 2017, 12:30:11 PM »

That looks great. I make something really similar except I brine instead of inject. It's one of my most requested meats for parties.
I too brine, but I think we can all agree that moist turkey breast is a perfect fit for a pellet grill.  So well received by the crowds. 

DK
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Quadman750

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Re: Turkey Breast
« Reply #13 on: October 05, 2017, 06:53:40 PM »

Looks fantastic.
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Re: Turkey Breast
« Reply #14 on: October 06, 2017, 09:19:04 PM »

Very nice, triple! How much did the breast weigh? And when injected did you use all of the marinade?
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