Strange turkey breast problem

Smokey Bob

Smoked a turkey breast this weekend practicing for Turkey Day. Used a recipe from years ago before Webers and the like. Margarine, tarragon vinegar, onion, garlic, brown sugar, rosemary, oregano, and sage. Basted the breast before it went on and every half hour for the duration of cooking. Cooked at 325ºƒ with two fist size lumps of cherry wood until I got 160ºƒ in the breast. Wrapped in foil and held at 225ºƒ in the oven for about 1/2 hour. The meat was fantastic, BUT the flesh was so tough you could not eat it!! I don't ever remember having this problem before. Usually the skin is the best part. Comments and thoughts appreciated.[p]Thanks,
Smokey Bob

BlueSmoke

Smokey Bob,[p]Why the 1/2 hour in the oven? That may have been your problem, even with the foil wrap. Next time, if you do a complete repeat, try adding a quarter cup of apple juice before you wrap the breast. (Extra moisture shouldn't affect the meat, and may keep the skin softer.)[p]Me: I just pull the breast off at around 160°, and wrap in foil to finish (15 minutes or so) on the counter - no tough skin problems.[p]Ken

Smokey

Smokey Bob,[p]BlueSmoke might be right, but I don't even foil wrap mine. I've done for of them in the laft few weeks. I cook between 350 and 375, but kick up temp to almost 450 for the last 10 minutes to crisp up the skin!

Smokey

<p />Smokey,[p]forgot the picture.

BlueSmoke

Smokey,[p]Holler when it's ready - I'll bring the sweet potatoes and pecans. Beauty![p]Ken

Bordello

Smokey,
Nice looking bird, how did you prepare/cook it??? Brine,no brine,indirect???[p]Thanks,
New Bob

Unknown

Smokey, Oh boy - does that look good !! [p]Do you make a seperate stuffing dish and/or gravy to go with it?

Unknown

Smokey Bob, I also smoked my FIRST turkey breast this past weekend and it turned out pretty good. But I really wasn't sure what the internal temp was supposed to be. What is the suggested, safe temp for a turkey breast?

Unknown

Sorry, I should have read the other posts. Looks like 170 to 175 is what I should shoot for. Correct?

JSlot

165° in the breast, Captain.[p]Jim

drbbq

CaptTable,[p]What are you doing over here Phillip? 160 and let it rest.

Unknown

drbbq, somebody has to carry the torch!

Smokey

New Bob,[p]I didn't do much. Rubbed her down with olive oil. Sprinkled with some rub and cooked indirect at about 350 for 3 or so hours. Oh, I did add a splash of white wine with 10 or 15 minutes left in the cook and bumped up the temp to 450 (helps crisp up the skin and adds just a bit of flavor. Head Bourbon does well too)!

Nature Boy

Hey Damon!
You did not let the thermometer pop up!! hehe. Nice looking piece o' breast mang.
Hop pops to you.
Chris

Smokey

HML,[p]I did add a splash ( a cup or so) of white wine with 10 or 15 minutes left in the cook that along with the drippings made a nice gravy.

Smokey

BlueSmoke,[p]You're welcome any time. I'll have a few cold ones ready as well as the food (you bring the rub)!

Smokey

Nature Boy,[p]Meat temp reach 170 and the darn thing didn't pop up. Wife bought it with that pop up thing. What a waste! I just got a boneless breast to do some experimenting with. Will try the Cajun Injector.[p]Will raise a cold one in your honor tonight (wife's night out with the girls). I have a really nice bacon wrapped fillet who can't wait to meet one of the "green goblins" (will probably use the mini)!

Smokey Bob

BlueSmoke,
The rest of the dinner wasn't ready. Think I stewed/braised the skin? Have to try again.[p]Thanks,[p]SB[p]