Grabbed four of these from the closeout freezer section a few weeks ago and Monday is my day to bring lunch for coworkers so I thought it was be a good day for sandwiches.
by LVDan01
Grabbed four of these from the closeout freezer section a few weeks ago and Monday is my day to bring lunch for coworkers so I thought it was be a good day for sandwiches.
by LVDan01
42 Comments
Put them in the smoker. Turn it on. Pull when 165. Rest. Eat.
Smoke it, pull at 165, enjoy
Those are shockingly good, just throw on the smoker at 275 until they register 160f on your thermometer.
Pull, cool, slice and serve
Alternate would be to soak a cheese cloth in white wine and melted butter and wrap in the cloth before putting on to cook. I do that for a regular turkey breast but these don’t need anything.
Good luck
Start low for heavy smoke and hour then finish hotter around 300?
I have yet to find any difficulties in smoking. Its all basically the same steps with different temps for different meats/cuts.
Allow it to thaw in fridge, mayo for a binder, your favorite rub, smoke from 275-325 and cook to an internal temp of 160. Let rest and serve.
I smoke these for deli meat. One warning that’s missing so far is that they’re already in a salt brine, so if you put on a rub, lean into sugar and herbs, not salt.
[https://www.reddit.com/r/sousvide/s/PJCVQIGTQl](https://www.reddit.com/r/sousvide/s/PJCVQIGTQl)
edit: FYI, I pulled mine at 150 after the specified time listed in the thread I linked above. I’ve done two this way in the last month and have had perfect results. The entire turkey breast is gone by the end of the day.
Pepper, garlic and some salt because it already has some salt in it. Smoke to 150, pull it and wrap it in foil and add melted butter, back on the smoker to 160-165.
You can go low and slow and add lots of smoke flavor or hot and fast, up to you how fast you wanna bring it to 150.
Mayo. Rub. Smoke.
Does anyone flip these through the smoke? Or maintain upright all smoke?
I like to smoke it at 250 until 140, wrap with butter and finish at 150 and let carryover heat cook it to 160.
If you have the time, you can cure them as well. Use the Disney turkey leg recipe for 3lbs ea. Comes out like ham. I cured for 4 days. Rinsed. Patted dry. Used a bourbon brown sugar rub. Smoked over cherry to 165 int. Was really good.
Dry brine and smoke with applewood
Try this, it’s a recipe from Franklin Barbecue, one of my favourites!
https://preview.redd.it/n33timupd2eh1.jpeg?width=1242&format=pjpg&auto=webp&s=31050cbc910c8b2afa5f89530fd39ef6c87a257a
dont
Like the others have said – you’re in luck. Discovering smoking these things is like finding gold. They are virtually impossible to mess up and are dynomite! With the O.
I buy around 10 at thanksgiving and then just thaw, open and rinse off, pat dry, and rub with butter and then salt and pepper. Smoke for a few hours, to 165 – it doesn’t take long and then enjoy. No brine.
Wrap some up and put them in the freezer. Take them out all year long and it’s the best smoked turkey you’ll have in your life.
Brine for ~12 hours in a mix of Sprite, Soy Sauce, a little minced horseradish, a little oil. Pull them out of the brine, pat dry, apply rub. Smoke slow and low to 160. It’s like teriyaki turkey!
Where’d you find these at? I’ve been looking with no success.
I usually unwrap them and soak in water for 2 days to pull out the factory salt. Then season roll into a tight form and smoke at 225 until 160. Let cool, leave in the fridge over night and slice it up for deli meat the next day. Did 4 this week and freeze most of it.
Add smoke. Eat.
* **Season:** Coat the breasts with salt and seasonings. Refrigerate uncovered for 2–4 hours, then let them sit out while the smoker heats.
* **Heat smoker:** Run the offset smoker at **225–250°F** using apple, cherry, pecan, or mild oak.
* **Smoke uncovered:** Place the breasts directly on the grate for about **30–40 minutes**, until they reach roughly **115–125°F internally**.
* **Confit:** Transfer them to a small foil pan or Dutch oven. Add garlic and herbs, then completely cover the chicken with melted fat or Butter.
* **Finish cooking:** Put the uncovered pan back in the smoker until the thickest part of each breast reaches **165°F**, usually another **45–75 minutes**. USDA recommends cooking poultry to 165°F measured with a thermometer.
* **Rest:** Remove the breasts from the fat and rest for 5 minutes.
* **Optional crust:** Sear them in a very hot skillet for about 45 seconds per side.
I inject mine with creole butter.
I do 225 until about 150-155 pull. Throw pads of butter on aluminum foil (more on the bottom but don’t for get a few pads for the top) wrap tightly in aluminum foil then throw on the smoker till 165 (safe temp for bird)
There’s an old reddit thread with a link to a Texas style recipe for these, it’s the only way I do them. Season with salt, pepper ( I add garlic also), smoke at 250 until around 135-140 internal, then put upside down in a foil wrap with some butter until 160. Let’s rest and enjoy the best turkey sandwiches you’ve ever had.
$4.20 it’s meant to be you can’t possibly fuck this up just go for it
Ooo make a stuffing and do a roulade. Doesn’t have to be like Thanksgiving stuffing. Plenty of recipes to find online. I like to do this with pork loin too. Awesome in the smoker.
Edit because I just read the title and not the text: sorry I didn’t see that you intending to make sandwiches. Plenty of good tips in the comments already. If you still have some left don’t sleep on a smoked roulade.
Brine it vs regular thawing out if you want but minimum the salt I usually just use a ton of herbs. Mayo as a binder for your seasoning is a must and if you’re really feeling frisky inject it with duck fat or Tony sachery Cajun butter.
So these are the turkey breast roasts, which is different than the turkey breast. My experience is that these are breast meat netted together to make the shape, and turkey breast is more of a continuous piece of breast meat. Keep them netted for as long as possible, but keep the smoker below 300. Salt will be your enemy, so rub with spices without too much salt. Cook until about 150, wrap in foil with a few pats of butter, and the residual heat should bring it up to safe poultry temps. After a rest, cut off the netting, and slice thinly.
Meat church has a recipe that will nock your socks off. The honey mustard glaze is amazing. Our small family rarely leaves leftovers.
I do these for Thanksgiving all the time and they’re a hit. Keep the netting on as much as possible, put on black pepper and smoke at 250-275
It’s a favorite in my house. Pretty much agree with what everyone else has said. I cut the netting off and skewer it back together so I don’t miss all the netting are with the seasoning. At that price, play with times/temps/rubs and see how you like it best! I would have grabbed every one and asked for them to check in back for more🤣
I like to soak them in water overnight to get some of the salt out.
I cook these relatively frequently. I don’t bother with desalinating. Just use a low or no salt rub or make your own. I usually do around 300 and pull around 155. They’re painless. I will say the netting can pull a fair amount of rub off and I’m sure there are ways around it but I’m lazy.
Google “Texas style turkey breast”.
[https://i.imgur.com/UTTrI9a.jpg](https://i.imgur.com/UTTrI9a.jpg) [https://i.imgur.com/nkXsbPF.jpg](https://i.imgur.com/nkXsbPF.jpg) [https://i.imgur.com/1A5xmFz.jpg](https://i.imgur.com/1A5xmFz.jpg)
Closeout Butterball for $4.20 is a solid score. Inject with a little butter and garlic before smoking if you want extra moisture.
Here is how I did it a few years ago but I dud it at high temperature (400 degrees).
https://preview.redd.it/tono5539l2eh1.jpeg?width=5312&format=pjpg&auto=webp&s=4f717b639a2720fe9c52f4371dff918fc36aed97
For thanksgiving I rub with sage, rosemary, thyme, orange zest, garlic powder, and brown sugar. Try Cajun rub for tasty lunch meat.
I use a pellet grill at 225F with a “beer can chicken” cooker with apple juice in the beer container. This stainless steel thing.
https://preview.redd.it/5onq63jjl2eh1.jpeg?width=3189&format=pjpg&auto=webp&s=ad520444bceac47a42d3d2f942cec7f7f0999909
My technique-
Netting off…lemon pepper rub…pull at 145…wrap in foil w/ butter pats to rest for about an hour or so.
Very, very good
I make a butter a rub mixture and inject then I use a steak rub on it . I m the turkey guy at thanksgiving because it doesn’t taste like turkey. Tastes like ham or herb chicken I use grill mates rubs
Butter. Butter. Butter. Butter.