1/2 turkey breast -- anything special?


 
M

Mary M

TVWBB Fan
I wanted to smoke a turkey breast this weekend, but 1/2 breasts was all they had, so I got one of those. Anything special I need to know, or do I just brine and smoke as usual (maybe allowing a little less time)?

TIA,
 
Because they cook relatively quickly, I get lazy and use my Weber grill to cook small turkey breasts indirectly with high heat rather than fire up the WSM. To directly address your question, no just brine and smoke as usual.

Jeff
 
I'm assuming it is skinless as well? In either case, I would certainaly brine as you've planned and I would recommend doing a reverse sear on the half breast. Smoke indirect in the 245-260º range until you get an internal temp in the 145-150º and then finish with a medium high sear over direct heat, in the 350-375º range until the breast hits 160º.
 
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