Turkey Breast


 
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Darren Gaylor

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I'll be cooking a bone-in turkey breast this weekend. 'Bout a six pounder.

Should I cook it like a boneless breast?
Cook it like a whole turkey?
Brine it? Inject?
I don't want to dry it out.
 
Bone in or out, either works fine, injecting
works well and will help keep it moist. Cook to 160? internal. Cook at higher temps 250 or above.
Jim
 
I did this a couple or weeks ago. Ran the WSM "hot," cooked at 325, no water in pan. Came out great.

My only mistake was too much smoke...
 
I did one just like a whole turkey. I used the honey brine recipe at the site,brines for a couple of days and smoked at about 250-260 dome temp to an internal temp of 155-160.
I took it off and foiled it for a while to finish it. The only problem I had was I injected some of the brine into the breast and the finished product was a little salty.
I have since done 2 whole turkeys by just brinig for 2 days and they turned out great.
I use a little more honey than called for and don't add it until the brine has cooled to below 160deg. It supposedly breaks down above this temp. I started doing whole turkeys because the price is right this time of year. You can get a whole 12-15 lb one for
about $10 at .69/lb versus the cost of the breast. If you want to,you can buy a whole turkey,cut the breast out for smoking and do the leg quarters some other time. Good luck. /infopop/emoticons/icon_smile.gif
 
Decided to brine the bird. Used too small a pot and ended up with a slightly too salty (for my tastes) brine. Ran the smoker hot, 275-300, took about 3.5 hours. Overcooked it, pulled it out at 170. I need to get another Polder.

It still came out quite tasty. (Not too dry). Can't imagine how well the next one will turn out. Here's the brine I ran with. Probably go simpler next time.
http://www.foodtv.com/recipes/re-c1/0,6255,18347,00.html

Brine:
1 cup fresh lemon juice
3/4 cup orange juice
1 cup kosher salt
1 cup packed light brown sugar
1 cup chopped yellow onions
2 oranges, halved
2 jalapenos, minced (with their seeds)
1/4 cup chopped fresh cilantro
2 tablespoons chopped garlic
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano, preferably Mexican
 
Mornin' Darrin,
I'm sitting here waiting formy Kingsord'd yo get to 250 to put 2 butts on the WSM. I did 2 whole turkeys+one breast and used Shake's Honey Brine from "Let's Cook" at the site. Only change I made was to wait and add the honey after the brine had cooled to below 160deg. I brined for 2 days with no injection and no additional seasoning and they were great. Try it you may like it.
 
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