Turkey Breast

[Penoose]

I have one of those boneless Butterball turkey breasts (2-3 lbs) that I want to smoke. I've found that most people insist that turkey is best bbq'd at 300-325 degrees. What have your experiences been with turkey?

Someone on this site did a turkey breast with ribs at 225...will it cook as well at such a temp? I want to cook the breast with a pork butt if at all possible.

ALso, if you're cooking two items that require much different cook times (i.e. pork butt and turkey breast), do you simply add one halfway through the cook?

Finally, am I better off putting the butt on top to baste the turkey, or putting the turkey on top to get additional heat? Or should I just cook separately at different temps?

Thanks.

P.j.

 

[Keri C]

I do a lot of bone-in whole turkey breasts, both for us and for other folks, and always do them at the higher temperatures after a nice soak in an apple juice brine. If I were you, I'd do the butt alone till it's done, then wrap it tightly in HD foil, towels, and blankets and put it aside for a few hours in a cooler for its rest. Have hot coals fired and ready, and as soon as you get the butt off, add the hot coals to the smoker, run the temp up fast, and do your turkey breast on the top rack. By the time the turkey breast is done, a couple of hours or so at most (not sure there as I've not ever done a boneless turkey breast), the butt will have had time to work it's magic during its rest.

You don't want poultry placed where it can drip on other meats - turkey or poultry should go underneath if you're cooking pork or beef at the same time.

Just my opinion... I did this same type operation with a brisket and a turkey breast a little while back, and it worked quite nicely.

Keri C, still smokin on Tulsa Time (and always with an opinion) /infopop/emoticons/icon_wink.gif

 

[Paul G.]

Poultry over anything but the water pan is a no no.

I've done butts over whole turkeys and thought it improved them as a result of the basting. I do my poultry at 250 lid temp most of the time. I like a little smoke flavor and feel the longer cook time helps, but you can overdo it.

The problem I see for you with the butt/T breast is the drastically different cook times. But it is workable if you start the turkey much later. Otherwise you'll have to refrigerate the turkey. Kerri's plan probably makes sense.

Remember butts do take some time, so allow plenty. They hold very nicely so you shouldn't have a problem with an early finish.

Enjoy your cook.

Paul

 

[Penoose]

Thanks all.

I'm smoking the breast tomorrow night on its own. I've done butts before, and I really didn't have time this weekend, what with all the storms and hail we had around here.

P.j.