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[taxwonk]

Originally Posted by Adder

Turned out okay, actually. "Pulled" turkey breast:

2-2.5 lbs turkey breast "roast" (I bought pre-bound breast at Whole Foods, but you could construct your own)
salt
honey
tbs each of cumin, coriander, paprika, chili powder, fennel seeds, onion powder (combined in a spice grinder)
dash of sugar, cayenne, black pepper, garlic powder to taste, combined with the other spices

1. Brine the turkey with a handful of salt, a healthy dose of honey, and enough water to cover, overnight
2. Remove the turkey from the brine, and pat dry
3. Coat the turkey in spices (I also larded lightly with salt pork)
4. Slow roast turkey, in a smoker, charcoil grill or oven at 210 degrees for 4-5 hours.
5. Remove from oven and "pull" with two forks.

Serve on wheat bun, dressed with a quality barbecue sauce. I had a side of potato salad (with fresh dill).

Trying again, I might try to add some liquid at the start (in a pan, obviously) to help combat the fundamental challenge - the fact that the turkey is low in fat - but it turned out better than you (i.e. Wonk) might think anyway.

I have smoked turkey breasts to good effect for years. I usually just slice mine instead of pulling it though, because without the connective tissue to gelatinize, I think the turkey might be a bit fibrous if not sliced againstthe grain. Larding it was a good idea. I think I'll steal it.