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Turkey Breast Help

chumdogchumdog Posts: 39
edited November -1 in EggHead Forum
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!!


  • Also what temp and expected cook time? I think it is around 8 lbs.
  • Richard FlRichard Fl Posts: 7,806
    I buy the ones that are already injected at the store factory and they are always very moist.
  • 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:
    George Foreman? Who? 
    Tim C. Panama City, Fl. 
    Large, Minimax-soon
  • 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...


    Good luck with your cook!

  • 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.
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