Turkey Breast suggestions.


 
C

chris comer

TVWBB Super Fan
I haven't smoked much poultry,and have an 8lb bone in turkey breast in the fridge. Any recommendations on type of rub to be used, and cook times / temps, for either pulled or sliced.
Thank inadvance for the input......Chris
 
There are some great turkey breast recipes in the Cooking Topics section.

I have done bone-in breasts a couple of times, brined with no rub, and it comes out phenomenal.
 
I did my first bone in breast last weekend. I brined (using the recipe in cooking topics) and rubbed w/ Mills' Magic Dust. Cooked around 325 for under 2 hours . . . my breast weighed around 5.5 lbs. Came out juicy, although I think the rub was a bit overkill. Might go w/ the no rub suggestion next time. Good luck.
 
Turkey is delicious but like most poultry I try to brine first, rub down, and cook at 325-375. You can slow cook if you aren't going to eat the skin anyways as it will become rubber.

Just remember that poultry can take on a lot of smoke flavour and become overpowering. I'm trying to find an optimal level as I have an uncle that constantly bugs me for smoked turkey. I'm sticking to fruit woods (apple and peach) and just slowly increasing with each cook until I'm satisfied.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by chris comer:
I haven't smoked much poultry,and have an 8lb bone in turkey breast in the fridge. Any recommendations on type of rub to be used, and cook times / temps, for either pulled or sliced.
Thank inadvance for the input......Chris </div></BLOCKQUOTE>

You can cook them low and slow or at high temps. High temps will give you crispy skin, low and slow won't. With that said, I always do turkeys and turkey breast in the 245º-260º range, I just prefer the finished product better.

Do you have a self basting, kosher or fresh breast? If it's self basting or kosher, you can cook as is and if you prefer add some rub to it. If it is a fresh turkey I would suggest brining or injecting, it will aid in moisture since the breast is very lean. Whether I'm cooking a self basting or brined bird, I do not put anything on the skin.

Cook the breast to 155º-160º, tent with foil and let cool before slicing. Breast is not a great candidate for pulled turkey due to the lack of fat. If you want to do pulled turkey, use a whole turkey. The dark meat mixed with the white compliment eachother.
 
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