Smoking a Bone in Turkey Breast...need help.

[J Martin]

Going off of the recipe posted under cooking topics it apears my 5.71 lb breast will coook in around 2 hours at 325-350. Is this right??

 

[Billy S.]

Sounds about right to me.

 

[Benny L.]

Yep, did two about that size on Saturday. You might start keeping an eye on the internal temp around 1.5 hours in, just to see how you're coming and so you can plan on pulling when it hits your ideal temp.

These are one of my new favorite items to smoke.

 

[J Martin]

Wow, Chris...thanks for an awesome instructional Brined Turkey Breast this was easily the best turkey I have had. It was so juicy and tender. THANKS!!!

If any of you q'ers haven't tried this I highly recommend.

 

[J Martin]

Oh yea....you can call me Mr. Foodsaver..for the leftovers I put it in a heavy duty double ziplock freezer bag and sucked the air out with a drinking straw

. I learned the hard way with a ruined rack of baby backs.......freezer burn heaven!!

 

[Benny L.]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by J Martin:
for the leftovers I put it in a heavy duty double ziplock freezer bag and sucked the air out with a drinking straw

. </div></BLOCKQUOTE>

I've done that too.

In addition to a meat slicer, I'm hoping "Santa" will spring for a food saver this Christmas.

I'm glad the turkey worked out for you! It seems like turkey doesn't get too much talk around here outside of the holidays, but it's pretty dang easy, a relatively short smoke, DELICIOUS, and a nice alternative to some of the heavier BBQ meats. Makes for a really nice combo cook... do brisket(s) or butt(s) low 'n' slow overnight, when done foil the beef/pork and put in a cooler to hold, crank up the fire and toss on turkey breast(s), and two hours later you've got one hell of a spread. Easier for me than juggling different meats on the WSM at the same time.

Anyhow, congrats on the turkey!