smoked turkey breast

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• Unknown

  June 2006

  greeneggpoc,165F seems to work for us.
  
  

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• thirdeye Posts: 7,422

  June 2006

  greeneggpoc,[p]When my internal temp hits 140°, I close the vents down and let it creep up to around 155°, then I pull it. I sneak the probe out just long enough to make sure the juices will be clear, then put the probe back in. I rest in a cooler for 30 minutes or so, then slice.[p]~thirdeye~
  
  

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• The Naked Whiz Posts: 7,359

  June 2006

  greeneggpoc,
  I'd take it off the fire at 160, tent loosely with foil for 20 minutes and then slice. That should end up with a breast in the 165 degree range.[p]TNW
  

  The Naked Whiz

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• tn slagamater Posts: 623

  June 2006

  greeneggpoc, I pull it at 157 and foil. Turkey breast begin to dry out pretty rapidly as they approach and go past 165 degrees. It will keep going up in temperature after you pull it.
  
  

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