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Smoked turkey breast rub

post #1 of 9
Thread Starter 
I was thinking of smoking a turkey breast here in the next couple of weeks. I haven't done a breast yet. I was wondering if anyone could give me advice on what might be a good rub for it and any other tips that might help. Thanks, Rob
post #2 of 9
Google "Plowboy's Yardbird Rub".
post #3 of 9
Cranberry-Apple Smoked Turkey Breast Brine


  • 1 gallon cranberry-apple juice cocktail (cold)
  • 1/2 cup canning salt
  • 1/2 cup granulated white sugar
  • 1/2 cup brown sugar
  • 1 teaspoon white pepper
  • 1/2 teaspoon powdered ginger

Combine all ingredients in a food grade plastic bucket and mix well, until the sugar and salt are completely dissolved.



Remove the thawed turkey from the package and trim off any excess skin or flesh. Place the turkey breast in the brine and position a heavy plate over it to keep it submerged. Place the bucket in the refrigerator for 8 to 12 hours.


After brining, pat the turkey breasts dry with a towel and allow to air-dry at room temperature while the meat smoker or grill heats up. A small fan placed to blow over the breasts will help them dry quicker.


Smoking the Turkey Breasts

Pre-heat your meat smoker or grill to 300 degrees Fahrenheit. If using a grill, cook the breasts using the indirect grilling method.

Apple wood smoke has a light flavor and produced a nice color on the finished turkey breasts. Use a couple of two inch chunks in on top of the charcoal, or a couple of small foil packets of chips in a gas or electric smoker or grill.
If using a water smoker, leave the water pan empty. Water in the pan will cause the smoker to cook too cool. The smoked turkey breast is done when the internal temperature reaches 160 degrees. Remove and cover with foil, allowing it to rest for 15 minutes before slicing and serving.

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post #4 of 9
Thread Starter 
Thanks Little and Teaser. The marinade sounds like it would be good. I think I will enjoy some plump breasts for sure! Rob
post #5 of 9
Thats not a marinade, thats a brine. If you have a breast that has already been brined, don't brine it again or you will end up with a salt lick!
Look at the turkey package, if it says "contains a solution of bla bla bla" its already brined.
Some guys say you can do it if you time it right. I tried it once and ended up with a turkey shaped version of Lot's Wife.
post #6 of 9
I have real mixed emotions regarding rubs? I personally think they are overused, and whatever you're cooking/smoking/bbqing would taste better left to it's own devices. The rubs I've used in the past have just left whatever I cooked with a muddled bunch of flavors, with the natural flavors of the meat and smoke fighting to break through.
post #7 of 9
Quote:
Originally Posted by bob_G View Post
I have real mixed emotions regarding rubs? I personally think they are overused, and whatever you're cooking/smoking/bbqing would taste better left to it's own devices. The rubs I've used in the past have just left whatever I cooked with a muddled bunch of flavors, with the natural flavors of the meat and smoke fighting to break through.

Yessir!
post #8 of 9
Thread Starter 
Thanks for the advice concerning pre-brined meat. That thought hadn't occured to me. I will have to definately watch for that. Rob
post #9 of 9
There's something about brining turkeys that have brine solution added on virtual bullet. Think all you need to do is shorten the time in the brine.

For ribs and brisket I've been going really light on rubs lately, and keeping the rubs very simple. Liking this a lot.
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