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Turkey breasts - rub, cooking time

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Unknown
Unknown
edited November -1 in EggHead Forum
I have a 7 pound turkey breast in apple brine from the Bill Wise's cookbood. Should I do a rub? Also any suggestions on cooking time and temp.[p]Thanks.
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  • Mustard
    Mustard Posts: 28
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    I did a turkey breast on Christmas day. I injected the night before with creole butter (forget the brand name) marinade and then just before I put it on the egg I rubbed creole seasoning and strategically placed butter pats and rosemary sprigs under the skin. I then olive oiled the skin and used more creole seasoning on it.

    I do turkey breasts like this about once a quarter and always during the holiday. They come out great and are one of my favorite things to cook.

    The rosemary was a last minute thing that I added because I had it fresh on hand and was trying to find something to do with it. I was a little concerned that it wouldn't work with the creole stuff, but it actually added a good twist.
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  • Unknown
    Unknown
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    Josh,
    I would put some rub on it and then smoke cook indirect at 225 degrees . to 165 internal temp. I would guess about 3-4 hours. Put water in the drip pan under it. Use 2 pecan wood chucks and maybe 1 apple if handy.
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  • FlaPoolman
    FlaPoolman Posts: 11,677
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    Did one about the same size last week. Cooked at 275 dome temp. Cooked faster than I thought it would at about 2 1/2 hrs to 165. used drip pan with water & wine mix (hungover didn't want to drink the wine) Added a little rosemary to the rub and it added a nice touch.
    Good Luck Pat
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  • dwtdc
    dwtdc Posts: 35
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    I did 3 turkey breast at Christmas. I pull them at 160 degrees and foil for about one hour or so. I inject with Tony Sacherys (sp) Cajun Butter. I cooked at about 300 to 325 degrees indirect.
    They turn out great and alway the best turkey ever. I also smoke with pecan.
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  • Fidel
    Fidel Posts: 10,172
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    Josh,[p]I do turkey breasts at 325 indirect. I like to rub and/or inject them. Make sure the skin is dry, then rub lightly with oil and put on the rub of choice.[p]Pull them at 160 internal, then tent under foil for 15-20 minutes and they will be perfect.[p]Use cherry chunks if you have any for good color. Pecan is also good for flavor.
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  • dwtdc
    dwtdc Posts: 35
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    Josh,

    I found this in my saved files. This has good photos and instructions.

    http://www.tm52.com/bge/bbq-page26.html

    I hope that this is still available!

    David
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