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need advice bone in turkey breast
I plan on cooking a turkey breast this evening to make sandwiches for lunch. Any advice on temps direct or indirect? Planning to pull at 160.
Here is one way I do them.
I've done indirect w/platesetter, but lately I've been doing direct on a raised grid. I put my half-moon grid atop the standard grid and shoot for 275-300. It's a great, easy cook, and turkey lends itself to a variety of flavors.
I typically brine then smoke indirect at 250 or so. Never been disappointed.
Great cook indeed.
I cook chicken or turkey, parts or whole, direct raised grid, 350°-400° dome, apple or cherry wood.
I cook to 165° breast as recomended by USDA. 160°-165° will end up being a very moist finish.
Some time you may want to take the bird to 190° - 200°. You will a completely different flavor and texture which is fantastic for sandwiches and salads. Give it try on some chicken at some point in time.
Another idea, you may want to get a small ham and smoke it also for deli meat. This works out well direct, raised, 350° and coked to 145°-150° internal.
Turkey and ham sandwiches are fantastic.
You have a great cook ahead of you, looking forward to seeing the results.
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