Smokin something new... Turkey Breast

C

Caldera

New member
Been somkin pretty much everything...but today I'm trying something new.

Cajun Rubbed Turkey Breast
7lb Bone in Turkey Breast
EVOO (kinda rubbed all over)
Seasonings & Spices – Used a blend of Cajun spices, and a sweet / smoky rub.
Smoke for 2 hours and then bumped to 325 until IT was 170

Bought this turkey breast because they had them on sale a week ago. Paid $10 for it, and that seem like a pretty good deal to me. :)
I looked at a bunch of different turkey recipes, to see what people were seasoning with and how long they were cooking for; and I was somewhat surprised to see a pretty big variety of answers. So in my typical fashion, I took the parts of those recipes that I liked and am trying my own thing.
This is the before pic, and I’ll be sure to post the after when I pull it off the Traeger.
 
MattBPS

MattBPS

New member
Looks like a great start to me Caldera! I love turkey breast..only problem I have is finding it around my parts/year round!
 
C

Caldera

New member
Part 2: The Bird's The Word

So after the low smoke, I went out and cranked it up. Checked on it about every hour to check temp and looks. About the time that I'd gotten up to 145 IT I realized that my overall temp was not holding but going down. :( Ugh...not again! Yep, the fire had gone out!
So, I grabbed my mits, and some tongs and took the turkey off the smoker. Checked it out, cleaned some ash up, and then started it back up. Took me about 15 minutes total and I had fire again. Of course I had to let it come back up to temp a bit, but then I put that turkey right back on there! Shortly after I went to 'Plan B' for dinner! :cool:
It took about another 2 hours to finally get that meat to an IT of 170, then I pulled it and let it rest a while. All that, but let me just say that it was well worth it! While I was carving it I of course had to sample a bit here and there and it was all juicy, smoky goodness!
Pic of the breast just off the smoker:View attachment 2503
 
Acill

Acill

New member
I want to do one of these myself. So far all I can find is frozen ones. Im thinking of doing it next weekend.
 
C

Caldera

New member
Just FYI Acill, mine started out as frozen, and as far as I can tell based on my research, the only difference between the standard fresh birds and the frozen ones (Butterball, Honeysuckle & such) is that you do not need to brine them. The guys around my house killed that bird pretty quick!
 
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