Smoking a Turkey breast.

[Deleted User]

I've been elected to smoke a turkey this weekend. I have the Turkey, but I'm not sure about the brine. Any suggestions? Cookimg instructions?

[CAGEY]

I have never smoked a turkey like smoked salmon but i can give you a great recipe for smoking one on a rotiserie.

Make your favorite dressing and fill the cavity of the turkey. Then tie up the old bird with a good heavy string. Place the rod thru the bird and secure. Then rub a generous amount of wesson oil or any good coking oil all over the bird. Then salt the entire bird. Place a drip pan under the bird (i just make one out of foil) and start the cooking process. It doesn't matter if you are using gas or coals. Get you a small cheap pan and put the fine hickory sawdust in it and place directly on the fire to get the smoke, do this about four or five times. You will have a delicious moist bird you can be proud of. The dressing in the bird will be very smokey and you may not want to eat it. Good Luck

[TideWater]

You should find it here, or just ask. Everybody is very nice.
http://www.rbjb.com/rbjb/rbjbboard/index.html

[Artwo]

Cold Water Mike,
I smoke a turkey each year for both Thanksgiving and Xmas. My first question would be are you smoking a whole turkey or just the breast as your thread title says.

If it is a whole turkey here is what I do. Clip the plastic closure thingie off the backend of the bird, cut the extra skin and neck bone away from the neck opening as well as the large back end opening and hang from your smoker rack so the large opening is downward. It is very important to hang the bird so it is wide open and that the smoke can circulate all the way through the inside cavity. I smoke mine in a Little Chief smoker with a mixture of apple and mesquite wood chips for four pan fulls (about 15-20 minutes to burn up a pan full). I do not use a brine at all for my birds and the come out with a wonderful flavor. After you are done smoking the bird you then cook it in the oven the conventional way but reduce the cooking time by ten percent for each hour you had it in the smoker.

If it is a turkey breast roast, I use the same smoking method as above but only use 2-3 pan fulls of chips. I make some shollow slices diagnally across the top and the bottom to allow the smoke to penetrate inside the roast. I then finish cooking in the oven the conventional way.

DO NOT OVER SMOKE IT, it does not take much time for the meat to obtain a smokey flavor and you can dry it out real easy.

If you have a Little Chief smoker there are instructions in the booklet under poultry.

Good Luck and they are yuuuuuummmmy.
JK