Bullseye Turkey breast

[wml331]

Gonna do a turkey breast. Using a garlic herb injection. Any advice on cook temps or anything else? Should I inject the night before?

 

[Motodad1776]

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.

 

[Mozekian]

Proper smoked turkey is my bbq Achilles heel. Everything I do it; bring, butter, inject, wrap and any combo of the above, never satisfied.

 

[SmokeZilla]

I don‘t inject the night before out of fear that the meat will boil instead of cooking. That being said, you should try marinating/brining them overnight in a combo of Kosher salt, pepper, smoked paprika and miscellaneous herbs you like. Pull it from the fridge 3 hours before cooking (just keep the meat’s temp under ~45F) and add your favorite rub (be easy on the salt as the chicken has already absorbed quite a bit during the brine process). Just some thoughts. Let us know how the cook comes out.

 

[Gonefishin]

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.

 

[Motodad1776]

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.

The OP is talking about a breast, but agree that spatchcocking is the way to go for a whole bird.

 

[Gonefishin]

The OP is talking about a breast

oops

 

[C. Keeper]

The OP is talking about a breast, but agree that spatchcocking is the way to go for a whole bird.

 

[Buckeye1]

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.

 

[Motodad1776]

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.

Yup, they are ALWAYS bones in and skin on.

 

[wml331]

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.

Everything I read online says pull at 157 and tent to prevent overlooking. That's my biggest concern. Overcooking and drying it out.

 

[SmokeZilla]

Everything I read online says pull at 157 and tent to prevent overlooking. That's my biggest concern. Overcooking and drying it out.

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.

 

[Motodad1776]

Everything I read online says pull at 157 and tent to prevent overlooking. That's my biggest concern. Overcooking and drying it out.

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

 

[Pacman]

While I have never smoked just a turkey breast, I have had a great deal of success (or dumb luck) in cooking turkeys. I've even had success when I was not paying attention and the internal temp climbed to 165+ before pulling. I will say that I always brine for a day, allow a day of rest uncovered in the fridge, and then cook. I usually go 200 - 225 for an hour or so for a smoke kiss, then roast off at 350 - 375 to finish the cook and crisp up the skin.

 

[SmokeZilla]

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

Motordad1776,

I agree with a whole turkey you can pull later as the entire protein is covered with skin and fat which keeps the juices inside. I think the OP was asking about breasts only. For me, they cook completely different since you have the internal/insides of the turkey exposed to the heat source. This increased, exposed, surface area is why I pull early. I am also a big fan of spatchcocking if I am in a hurry but for me that is secondary to a rotisserie turkey. It is amazing what can happen when the bird is self basting at 250F for 4-5 hours. Each piece is succulent and filled with natural flavor. I do this with my Lynx Professional 36” with its smoker box to enhance the flavor or I use my New Braunfels vertical smoker with oak and pecan spits and hang two or three 18-22 pounders vertically to really change the smoke profile. I have also used my Bull at low temp for 45 minutes to get a decent smoke saturation going, then add it to the gasser’s rotisserie to take it next level but that also seems like I’m cheating.

 

[Motodad1776]

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.

 

[SmokeZilla]

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.

That is the best way any of us can hope for in our declining years. Family, friends, food, and love.

 

[Cavite]

For those pulling before 160, I use these charts. https://www.canr.msu.edu/smprv/uploads/files/RTE_Poultry_Tables1.pdf

 

[Motodad1776]

Any government entity always has our best interests/safety/health in mind........eh?

 

[C. Keeper]