Don't recall who it was that talked about smoking a turkey breast they found at HEB but I just wanted to say thank you. Turned out awesome…..paired very nice with cold beer and football!!

That looks great. I would watch football and eat turkey at your house.

I will never understand the people who hate on turkey. They just don't know how to cook it, that's all I can figure. It doesn't have to be dry and bland.

When I go to Rudy's or somewhere that has smoked turkey I get it every time. I can cook brisket & ribs and do it often but for some reason I never smoke turkey but I like it a lot

Agree. I love smoking a pre-brined turkey breast. Used to be the honeysuckle brand but HEB makes them now - skin on boneless and in a vacuum sealed bag. They always turn out amazing from smoking at 225 or 250 for 3-4 hours.

It's delicious. I have smoked MANY turkeys- used to give them away at Christmas to clients & reps for my Dad's company.

But since I discovered the Big easy oilless fryers... I have not smoked a single turkey. They are so easy, and turn out so delicious. For many years we sold fried turkeys as a fundraiser at church. We would do 40-60 birds in about 2 days.

You should definitely try one. Super easy.

aggiesundevil4 said:

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Agree. I love smoking a pre-brined turkey breast. Used to be the honeysuckle brand but HEB makes them now - skin on boneless and in a vacuum sealed bag. They always turn out amazing from smoking at 225 or 250 for 3-4 hours.

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I agree but I still brine mine for 24 hours before smoking. Better than restaurant quality IMO.

Can anyone share what they are buying at HEB for this? I've been trying to find boneless turkey breast filets for smoking because that's what my kids want but can only find split breast on the bone

I usually go ahead and get the whole turkey. I've had the best success cutting the breast away from the rest of the bird and smoking it separately. It comes of the pit earlier than the rest of the bird, and the dark meat is great for sandwiches or gumbo.

Don't know if it was me or not but I have done it twice since I got my pellet grill and have posted here if I recall. It's fabulous!!

Not a pretty picture but this is what I get. We literally don't buy deli turkey meat anymore - we smoke one of these 1-2 times a month and it is so versatile and half the cost of deli meat.

Now you just need a home deli-style meat slicer and you're set!

I just slice it with my machete

What internal temp are you pulling it?

Latrobe said:

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What internal temp are you pulling it?

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Foil wrap with stick of butter at ~130-135*F, pull at 145*F. Let rest in warming oven or yeti for 45 min-hour for pasteurization.

I smoke it with a spice rub until 145 internal temp, then wrap in foil to avoid loss of juice and pull it at 162/3, leave in foil for at least 20 minutes, usually 40ish . Then I unwrap and hand peel the thick skin off and cut it. Often I will slice 2/3 of it a little less than 1/4" thick, then the rest I will cube. Slices for sammiches or plate eating, cubes for putting on top of salads.

Always buy the frozen boneless butterballs next to the reg turkeys at HEB. All they need is a foil pan, bbq rub, a stick of butter and smoke. Add cooked stove top at the end to soak up the butter abs turkey drippings. Fine eats.