Bone In Turkey Breast This Weekend

[Michael M.]

Have never smoked a bone in turkey breast and thought this weekend was as good as any. And, if it works out, I will bookmark it for the holidays. I've read through a lot of info here on the board (older posts, recipes in the main section etc...) but want to merge some ideas into one. This is my plan, but let me know how it sounds.

One 6 lb bone in turkey breast.

Overnight brine method. I like the sound of the apple brine used in the whole turkey recipe but figure it should work fine for a breast as well.

A dusting of my own rub recipe that I like on poultry. A sweet/savory mix. Gives birds good depth.

2 apple chunks to 1 cherry chunk.

I'd like to cook lower and slower than some recipes. Figure on 225-250.

My guess is this will be done in about 6 hours or so. Maybe 4 if the temp hangs higher.

How's this sound to you all?

 

[Guy Wallace]

I can tell you one or two things about it ! I did a slow smoke yesterday of a bone in turkey breast and 2 turkey legs ! 1 The skin will be like rubber unediable RUBBER BUT since I don't eat the skin didn't matter to me !If you want crispy skin the guys here I think say you gotta cookem at 325 or so . Iam a low and slow kina guy HH IMO is grillen anyway

If you can gently put some rub UNDER the skin it helps a lot IMO ! Thou the smoke does get into the meat anyway and so did the flavor from my rub ! I used 2 fist size chunks of grape wood and 1 chunk of apple and SWMBO didn't have a problem with the mild smoke flavor at all . And she will tell me if there is ANYTHING she don't like about somthing specialy to much smoke

I cooked mine until my Maverick read 170 took about 4.5 hrs maybe a tad more ! Avg temp was 235 got up to about 260 the last hr keep a close watch when it gets close my turkey brest the last 10 degrees went up fast . And it was nice and juicey ! Some say pullem at 165 the low range of safe I think ! I used a clay saucer and foiled it normaly for anything but poultry I use water !

Didn't brine mine just rubeed it up a half hr or so befor putting it on ! Iam to lazy to brine one the night befor . Thou IMO I think it might improve my turkeys taste Might even try enjecting one if I can work up the energy .

All in all it was good I would do it again but I would up my rubs spices my wife is wanting me to do one cajun style . She had one from a place in Detroit done cajun and has not shut up about it since

I gotta have her go get one so I can taste what she is talking about .

Good luck Iam sure it a turn out great ! The WSM is not idiot proof but its close . I prove it every time I smoke somthing

One more thing I did stuf a lemon and a orange in it and swmbo made a nice comment on the citrus flavor . But I had some in the rub also so duno if the lemon/orange stuffed in it helped that or not .

 

[Ken Serwatowski]

I dont brine mine, I use the perfect poultry rub from smoke and spice and cherry wood, I pull it around 160 and it is always perfect. My father in law bought a wsm18 after tasting my turkey breast one time, Ken

 

[Phil Perrin]

Michael,just my $.02,but if you go HH,it'll be done in about 2 hours. And it will have a smokey flavor.

 

[JimK]

I do my chicken/turkey at high heat as well. The apple brine is a good one. Another one of my favorites is Larry's Jack Daniels/Maple syrup brine. Take pics and let us know how it turns out.

 

[Michael M.]

Thanks for this input guys. If the turkey breast is a go this weekend I will take some pics for sure. I think I will bypass the brine for simplicity and take into account your comments and see what will work best for me and what will work best for the turkey!

 

[Rob M]

Hi
I have been doing boneless turkey breast's for many years as Christmas Gifts and usually do between 25-30 each year. I have slowly changed my method after trial and error. I brine mine overnight using P.P. Poultry magic a cup for 6 breasts in my large boiling pot which is about 55-60lbs of meat. I then season with same and use my Maverick in fattest breast and cook at 225 for usually 4-5 hours till it hits 160 and instantly pull off and wrap. As others have said the skin can get a little rubbery after wrapping but if eaten right away it is quite nice. Hope this helps. Let us know how it goes.
6 Turkey Breast's on 22.5