Turkey Breast Help

chumdog · September 2010

First time cooking a turkey breast bone in tomorrow. Getting ready whip up a brine. Any thoughts about the brine or wood to smoke with? Thanks guys and gals!!

chumdog · September 2010

Also what temp and expected cook time? I think it is around 8 lbs.

Richard Fl · September 2010

I buy the ones that are already injected at the store factory and they are always very moist.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=759486&catid=1

tcracing · September 2010

I just did one on Saturday. I cooked it at 350, indirect heat with a pan of water under it, pecan wood, evoo, lemon pepper seasoning, and put it in the v-rack. After the first hour, I put a piece of foil over the breast so the skin wouldn't get burned. I pulled it at 162 degrees and let it rest for 15 minutes. It was delish. :woohoo:

FearlessGrill · September 2010

Chumdog,

I do mine indirect at 350 until the breast hits 155-160, using apple for smoke, and a rub or paste under the skin. Then rest it for 10-15 minutes before carving. I don't bother to brine.

Here's a writeup of one cook I did a few years ago posted to our blog... http://www.fearlesskitchen.com/2008/11/recipe-smoked-turkey-breast.html

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Good luck with your cook!

-John

ILL--EGGER · September 2010

Looks like you've had some great advice already but i'll chime-in with the keep it simple method of indirect cook at 350 using a mild wood for smoke i.e. apple/cherry/alder.
As far as preping the bird I wash it off and dry completely. Spray lightly with oil (pam spray/olive oil etc.) and season with course ground black pepper and kosher salt all over. The flavor of the bird is fantastic and the egg will keep it juicy.

Turkey Breast Help

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