Smoked turkey Breast

M

MichaelStein

New member

• Nov 25, 2015

• #1

I have purchased a 7.5 lb. turkey breast to smoke for Thanksgiving. Should I brine it prior to smoking? If so, How long and what solution should I use. Also what is the preferred smoking temp, and internal temps to shoot for.

 

Bob H.

TVWBB Hall of Fame

• Nov 25, 2015

• #2

Check first before brining, most of the packaged turkey breasts that I have seen lately are injected and salty without additional brining needed. YMMV. Int temp 165F.
If you have apple wood it goes great for smoked turkey, it a lighter smoke than hickory, which can easily oversmoke turkey for the folks that like just a touch of smoke.

Congrats on your first post Michael!

 

G

GSmith

New member

• Nov 25, 2015

• #3

Read the following depending on what kind of breast you're cooking. I believe they cover all your questions:

Bone-in
Boneless

 

M

MichaelStein

New member

• Nov 25, 2015

• #4

Thanks for the help. This what i needed. Have a great Holiday.

 

M

MichaelStein

New member

• Nov 25, 2015

• #5

Thanks for the information. I printed and added both to my custom Smoking Cookbook.

 

G

GSmith

New member

• Nov 26, 2015

• #6

Glad to help, good luck!