Smoking a Turkey Breast only

Alton · December 2012

Any Ideas and or suggestions!! Want to smoke it but don't want to dry it out. HELP!!!!

Tjcoley · December 2012

I like to do them at 350 - 375 indirect with pecan wood. Pull it off at 165 internal temp, and let rest for at least 30 minutes before slicing.

Botch · December 2012

I did it like Tjcoley, except I brined it overnight and then let the skin dry in the frig first:

GK59 · December 2012

My 2 cents. Get some herbs and seasoning under the skin. EVOO and seasoning on the skin.

Temp as above but I started to pull off when temp is about 155* . But thats just me. A 8 lb might get you in the 2 1/2 -3 hour range off the top of my head. Alot of time I inject Michigan cherry wine in it.

If is isn't done on time ,drink the rest of the wine.

The Cen-Tex Smoker · December 2012

http://eggheadforum.com/discussion/1145474/the-herbed-poultry-brine-from-charcuterie-the-craft-of-salting-smoking-and-curing/p1 Use this brine. It will be the juiciest turkey breast you have ever done

td66snrf · December 2012

I served this at the SoCal Eggfest and it was a big hit. I cook it direct heat, about 250, skin side down until the skin is the color your looking for and then turn it over. Pull it at 160. Because of the sugar content in the brine it really browns up nicely. Brine it a few hours but overnight if you can.

2 Tblspn Kosher salt

1/2 Cup Brown sugar

2 tspn granulated garlic

1 Cup pineapple juice (you can substitute orange juice)

nolaegghead · December 2012

Many of those string-wrapped breasts are already brined, - just a word of caution. Look at the sodium per serving - a 4 oz serving should have less than 100 mg salt. If it's higher, it'll be way higher - like 600-700. That means it's already brined.

MaskedMarvel · December 2012

Not sure if you're doing deli meat or a bone in turkey - here's a link to my very successful spatchcocked turkey breast...

http://eggheadforum.com/discussion/1145508/first-sc-turkey-breast#latest

Alton · December 2012

Here it is! Butter, Garlic Powder, Onion Powder, salt, Black Pepper, and Cayenne injection. Then poured the excess over the top. Smoked at 350 with 3 chunks of Apple wood. It came out awesome!!! Thanks for everybody help!,

Tjcoley · December 2012

Looks great. Congrats on a good cook.

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Smoking a Turkey Breast only

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