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I‘ve tried brining and injecting and didn’t notice a difference with just brined, i do use butter on the outside and to some extent under the skin. I also have to spatchcock them as they don’t fit the 340.
fwiw, I cook mine at 325, turning it 180 after an hour. I use a smoke tube for the first hr. and pull at 160-165 at the thigh. My bride won’t touch it if it‘s got pink in it.
oopsThe OP is talking about a breast
The OP is talking about a breast, but agree that spatchcocking is the way to go for a whole bird.
Moto,275F is what temp I do until hit about 155 internal, then I kick up to 300 until it hits 162. I do not inject but will sometimes brine, I baste with melted butter each hour up to hitting 162.......a properly smoked turkey breast is life changing, in particular for those that are on the fence about turkey.
Moto,
Are the breasts you smoke bone in? Skin on? I have a couple in the deep freeze I want to smoke when things warm up.
Everything I read online says pull at 157 and tent to prevent overlooking. That's my biggest concern. Overcooking and drying it out.275F is what temp I do until hit about 155 internal, then I kick up to 300 until it hits 162. I do not inject but will sometimes brine, I baste with melted butter each hour up to hitting 162.......a properly smoked turkey breast is life changing, in particular for those that are on the fence about turkey.
I actually pull at 152F. For some reason the carry over on a turkey breast for me is usually 7-10F when cooked at 350F to keep the skin crispy. If skinless, I pull at 150F and wrap in foil with a little apple juice and butter on the top to keep as much moisture in the breast as possible. There is definitely a thin line between moist and good, and dry and disappointing. YMMV.Everything I read online says pull at 157 and tent to prevent overlooking. That's my biggest concern. Overcooking and drying it out.
Everything I read online says pull at 157 and tent to prevent overlooking. That's my biggest concern. Overcooking and drying it out.
Motordad1776,I have never smoked a dry turkey, they turnout insane juicy. Can always pull off at less than 162, I can see the merit of pulling around 155/158, perhaps the turkeys I get are higher quality than some others? I don't tent or wrap "15 minute rest uncovered", so maybe also me pulling a bit higher than others are mentioning isn't so high after all? I have smoked many, always get rave reviews and no leftovers. LOL
That is the best way any of us can hope for in our declining years. Family, friends, food, and love.The big 10 pound bone in and skin on breasts I smoke are well protected, the meat is even more juicy and tender when I decide to brine. My Dad wasn't a fan of turkey until he ate the smoked bird breasts I do, same goes for my buddy who recently passed away from cancer, I am thankful for the last 3 Thanksgiving celebrations that he lasted, in particular when he was given only 10 months to live..........oh how he loved my turkeys.