Texas Turkey

5 LB. Turkey Breast seasoned with the following:
Bolner's Fiesta Brand Season-All
Bolner's Fiesta Brand 16-Mesh Black Pepper
After removing the skin, tender and shaping up the Turkey Breast, turkey was seasoned with the above spice mixture. Turkey was left on my counter so that I could prepare a fire on the Weber Smokey Mountain utilizing Kingsford Blue Bag Charcoal along with a split of Post Oak wood from a previous cook. Once the pit reached a temperature of 250 degrees, I began closing all of the bottom vents except one. The Turkey Breast was placed onto the smoker and for the first portion of the cook (1 - Hour) I left the Turkey alone. I then began checking the Turkey Breast for color and gave the Turkey Breast the scratch test. The seasoning had not adhered to the protein so I placed the top back on the grill and continued to cook for an additional 30 minutes. At 1 hour, 30 minutes, the rub had attached itself and did not come off under the scratch test. The breast was removed wrapped in a double layer of foil along with half a stick of butter. The temperature was 135 degrees. The foil wrapped Turkey was placed back upon the grill until a temperature of 155 degrees was reached. The Turkey was removed, placed in a restaurant pan and placed in my oven (heat off) to rest for 20 minutes while I prepared the items to make my sandwiches.
#recipe #turkey #webergrill #webersmokeymountain #cooking #foodie #backyardbbq #postoakwood

[@reginaldhickey9306]

love making sandwiches. wished u had some lettuce too. this is just me, but I would've heated the turkey for a couple of seconds to drive the office crazy. man that look delicious. i'm smoking a turkey breast tomorrow and you are giving me some ideas. thanks

[@tpack670]

Great presentation. I can never get my turkey to look that good.

[@Cbizzle83651]

@@tpack670 Patience and a little bit of love. I have definitely made my fair share of dry Turkey. I really like the WSM for this application.

[@tpires3024]

Great video. We do basically the same thing. The same bread, tomatoes, lots of pepper, and mustard or mayonnaise. When I have time, I smoke them/everything on my Wrangler with post oak (mostly post oak). Central Texas area, so I have tons of Live Oak too. Keep it up!!!

[@petemoore1512]

Good job on that turkey breast. That sandwich looked killer good. Wish I could find those boneless turkey breast here. Only thing I find are either the whole bone-in or those butchered Butterball things in a net. Thanks for the video.

[@Cbizzle83651]

@@petemoore1512 Thanks for the engagement. I was able to snag the Turkey Breast from HEB when I was down in South Texas. Unfortunately on the edge of Texas where I live I have the same options as you, the bone in or the roast. The bone in is a heck of a lot more work. Here soon I may make that drive again lol.