I f’n love these things. I buy them when they are on sale at Publix. They are cheaper than Boar’s Head deli turkey. I got two Turkey Breast Roasts for $11 each. A pound of Boars Head Roast Turkey is $14 and change. The roasts are 3lbs each.
Put it on the smoker at 220 frozen, rubbed with Buc-ees BBQ rub. Nothing else. Usually tales about 4 hours. If I am late putting it on I just put it in the smoker at 350 and it cooks faster.
Then slice that bitch up. Serve on toast with white BBQ sauce or slaw and 1000 island.
Sometimes I’ll do a full breast on the rack, which can be much better, but the Breast Roast is so convenient for lunch and healthier than deli meat.
A full Turkey breast on the bone comes out awesome. I am not some BBQ maven. I just rub it and smoke it to temp in a pellet smoker.
I am going to bring a smoked breast to my moms house for Thanksgiving, and buy a two pack of legs for me to brine and smoke for me and my little nephew so i can sit at the kids table with him and eat like cave men, growls and all. I don’t think his mom cares much for me anymore lol.
Step your game up son! Go get yourself a full sized turkey. Spatchcock that son of a bitch. Rub down some of that delicious Buc-ee’s rub (+1 for shopping at buc-ees) on it. Toss in the smoker and enjoy yourself some delicious whole smoked turkey.
Total work time including sandwich assembly for the roast is like 4 minutes tops. There is no mess, and with the roast being three pounds I don’t have to worry about there being any waste and feel about not using it all or the bones.
If it wasn’t for just lunch I would do the whole bird.
I love Buc-ees. I have the entire wardrobe. The BBQ Rub and Brisket Rub are awesome and my go to rubs for everything on the smoker.
My local store has been having turkey thighs on sale recently, and I’ve been smoking those every few weeks. Throwing them in a brine overnight makes a huge difference in flavor. I’ve been using brown sugar, kosher salt, cajun seasoning, rosemary, thyme, sage, lemon juice, and crushed garlic cloves.