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Turkey Breast

Smokin' TSmokin' T Posts: 259
edited 10:32PM in EggHead Forum
Looking for a good and simple recipe to litely smoke a 5 lb turkey breast without brining it. Hopefully I can cook it to the juicy and tender point w/ a crisp skin. Any thoughts on this would be very much appreciated in advance. :)

Dunedin Fl


  • Smokin'T,

    Here's a link to a writeup of a simple turkey breast cook on our blog:


    Basically, cook indirect using fruit wood of some sort for smoke. For most poultry, I use a spice rub or paste under the skin. I cook at between 350-375, and I like the way the skin comes out. If you like it crispier, you can bump the temp toward the end of your cook. I pull mine at 160 internal, let it rest for 10-15 minutes, and carve.

    Good luck,

  • I cook mine very similar to John's. I have cooked on the stand, in a wok and in a pan. I like the stand for a crispy skin. I cook at 325 dome and do not open the BGE for the first 1.5 hours--I usually cook a 10 lb or more. I coat it with olive oil and shove fresh herbs under the skin and in the cavity prior to the cook. I alos pull at 160 and let it rest for 30 minutes or more. I have had great success. Check out Mad Max's recipe on the Naked Whiz's site for some hints--I adapted mine from that. Post pics!
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