Turkey breast trial run

AnnaG · October 2007

Hi ya'll,[p]I want to try and smoke a turkey breast this Thanksgiving, so I am doing a trial run tomorrow. I have a 6.5lb boneless turkey breast and was wondering if anyone could give me any tips on prep and cooking time. I plan to use apple or maple chips, any preference?[p]Any help would be much appreciated![p]Thanks...
...AnnaG...

GirlyEgg · October 2007

AnnaG,
The cooks next to me at the Eggtoberfest did a turkey breast that was VERY moist and flavorful... They told me they brined it in a salt mix (they were there selling it as well... didn't get their brand name though)... I'm sure there's lots of "brining" techniques in the Archives...[p]Good Luck! I'll be doing my "turkey trial" in a few weeks! I'll be interested to know how yours came out!

Unknown · October 2007

AnnaG,[p]Here is one with a bone. Same rules just watch the time.[p]Turkey, Breast, Richard
[p]Ingeredients
1 6 1/2 Lbs Turkey Breast, Bone In
Seasoning/Rub
2 Tbs Lawry's Chicken & Poultry Seasoning
2 Tbs Paprika, Spanish
2 Tbs Tone's Garlic & Herb Seasoning
Basting
3 Tbs Crushed Garlic
3-4 Ozs Butter

Preparation
1 Sprinkled the rub over and inside the skin and let set for 30 minutes
Cooking
1 Placed in large BGE, 350°F W/Plate Setter inverted, drip pan with 1 quart water, "V" rack. Placed bird in BGE W/aluminum foil to protect breast. Removed the foil last hour.
2 Allowed temperature to drop to 300°F and left alone for an hour. Basted after first hour W/Butter/ garlic mixture, continued to baste each half hour for a total cook time of 3 hours. The temperature varied from 275°F-300°F. Pulled @ 168°F internal. Total cooking time 3 hours.
3 Allowed to sit 45 minutes wrapped in foil. EGGcelent. Leftovers are going to become Eggchiladas W/red sauce.

Preparation time: 30 minutes
Cooking time: 3 hours
Ready in: 4 hours

Recipe Type
Main Dish, Poultry

Recipe Source
Source: BGE Forum, Richard, 04/15/07[p]05/22/07-Did another tonight- Only took 2 hours between 275F & 325F. Basted W/Italian Salad Dressing after the first hour. Temp for meat got to 170F and pulled after 2 hours. Used pecan chips for smoke, not soaked. covered with foil whole cook so as not to burn skin. Left the drip pan out of this cook, perhaps that is the reason for the shorter cook time.

[p]

AnnaG · October 2007

Richard Fl,[p]Thank you so much Richard!!! That is what I needed to know...[p]Thanks...
...AnnaG...

Unknown · October 2007

AnnaG,
You are welcome. I meant watch the temperature not the time. Pull around 155-160 let rest 30-45 min. The temp will rise 5-7 degrees depending on time resting.

thirdeye · October 2007

<p />AnnaG,[p]Very wise move doing a test run....... I do a flavor brine for a couple of days and cook indirect, or very raised direct with a smallish fire, around 325° until the internal passes 155°, then tent and rest. It will creep up another 8° or 10°, once it starts to fall I'm ready with a knife.[p][p]Speaking of test runs and Thanksgiving, I broke that rule last year using of one of Chubby's recipes. It turned out so good, I'm thinking of doing the same thing this year. The link tells the whole story.[p]~thirdeye~

[ul][li]Maple Planked Brie[/ul]

Turkey breast trial run

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