Smoked turkey breast on RecTeq RT-700

[Mike]

Mostly for my own record keeping, and for those that might be interested.

Had a 7 pound turkey breast that I smoked on the Rec Tec RT-700 that I thought I'd share the process this time around.

Preparation:

• First I injected both sides with Zatarains Cajun Injector Creole Butter
• Rubbed olive oil to coat the outside of the turkey breast
• Liberally covered the breast with Meat Church Holy VooDoo rub.

Cooking:

Smoked at 225 for roughly an hour until the internal temp hit 100 degrees. Next cranked up the temp to 265 until the internal temp reached 165 - roughly 30 minutes per pound.


This might have been the best one yet. The turkey was incredibly juicy and had a lovely smoky flavor that went along with the cajun rub and injection VERY nicely.

Best part is there is a bit left over for me to eat again tonight.

 

[Blues1]

That breast looks great. Well done!

 

[Gotbbq]

Looks great and thanks for sharing there recipe. How was the skin, any crisp?

 

[Mike]

Looks great and thanks for sharing there recipe. How was the skin, any crisp?

The skin was dead on in my opinion. It wasn't rubbery but wasn't super crispy. Just that happy medium.

 

[Gotbbq]

The skin was dead on in my opinion. It wasn't rubbery but wasn't super crispy. Just that happy medium.

Good to hear. I’m going to follow your recipe on Saturday. I’ll let you know how it goes.

 

[ccmjr77]

looks great!

 

[Blues1]

The skin was dead on in my opinion. It wasn't rubbery but wasn't super crispy. Just that happy medium.

I could live with that...

 

[Bytor]

Makes me want to thaw out the one I have for this weekend....

 

[Rdover]

On my way to the store now. Thanks for sharing.

 

[cookingjnj]

Grate lookin turkey there!

 

[Mike]

Good to hear. I’m going to follow your recipe on Saturday. I’ll let you know how it goes.

Great. Be sure to let me know what you think!

 

[Gotbbq]

Great. Be sure to let me know what you think!

Will do

 

[Ace]

What kind of pellets did you use?

 

[cookingjnj]

I am throwing a 3# split turkey breast on the pit tonight. Always a family fave.

 

[Redrivergrl]

View attachment 3009

Mostly for my own record keeping, and for those that might be interested.

Had a 7 pound turkey breast that I smoked on the Rec Tec RT-700 that I thought I'd share the process this time around.

Preparation:

• First I injected both sides with Zatarains Cajun Injector Creole Butter
• Rubbed olive oil to coat the outside of the turkey breast
• Liberally covered the breast with Meat Church Holy VooDoo rub.

Cooking:

Smoked at 225 for roughly an hour until the internal temp hit 100 degrees. Next cranked up the temp to 325 until the internal temp reached 165.


This might have been the best one yet. The turkey was incredibly juicy and had a lovely smoky flavor that went along with the cajun rub and injection VERY nicely.

Best part is there is a bit left over for me to eat again tonight.

How many hours approx? Want to do a couple for Thanksgiving and as the cook knowing the time factor would help!

 

[Mike]

How many hours approx? Want to do a couple for Thanksgiving and as the cook knowing the time factor would help!

The rough estimate would be around an 1 to 1.5 hours per pound.

Cook based on temp of course, but that time is a pretty good estimate. The turkey will also keep very nicely if you put it in a cooler wrapped and filled with towels.

 

[Mike]

About to put the bird on the recteq bull now...

 

[azray007]

Thanks for sharing. I'm going to give this a go this weekend. I've found that the smoker makes yummy chicken; however, I've been finishing my chicken wings, etc. in my air fryer. I found a recipe that advised adding baking powder, not soda, to your seasoning will help crisp the skin. It worked amazingly. I'm going to try that with my turkey this weekend. He's a pic of how the wings turned out. The vidoe image is cooking without baking powder and the other is the results with.

Here's a chicken wing recipe that's super yummy:
Prep

• Purchase 4 “normal” size packs of chicken wings
• Marinate 2 hours to overnight in worcestershire Sauce
• Drain & pat dry
• In a mixing bowl
  • 2 TBS Baking Powder
  • 2 TBS Rotisserie Chicken Seasoning

Temps

• Preheat pellet grill to 250 degrees
• Place wings on cooking mat
  • Place on grill for 1 hour
• Flip wings
  • Crank grill up to 400 degrees
  • Cook for another 30 minutes
• Remove and let rest for 6 minutes
• Optional, toss in your favorite hot sauce mixed with melted butter