Turkey Breasts

Discussion in 'Meat Selection and Processing' started by anda25, Nov 4, 2012.

  1. anda25

    anda25 Newbie

    I am new to the forum but not to smoking meat.  I am a school administrator and really enjoy hanging out by my smoker.  I have never smoked turkey breasts and I need a little help(since I will have a few days off around Thanksgiving).

    1.Bone in or boneless?

    2.What brand would you suggest?

    3.What store can you find the best prices on turkey breasts?  I live in West Texas.

    4.Brine or no brine?

    5.Temp and time needed to cook.

    Thanks in advance for any feedback. 

    Anda25
     
  2. txcitydude

    txcitydude Newbie

    I have done a few turkey breast and really like the following:

    1. Boneless

    2. Butterball brand white meat(just my preference)

    3. HEB in Texas usually have the 3# breast on for $9.99 each

    4. No brine

    5. I could @250 until I achieve an internal temp of 160

    6. I have found that apple and cherry wood does the best

    Hope this helps

    Dennis

    Washington, Tx.
     
  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Have fun and...
     
  4. I did my first whole turkey yesterday. I bought a whole butterball turkey. I did a brine for 24 hours and tried to maintain a temp of 300-325. At that temp you are looking at 20 minutes per pound. I was very please with how moist it was. I also injected it.
     
  5. anda25

    anda25 Newbie

    Thanks for the feedback....forgot to ask...do you inject your breast? 
     
  6. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

  7. s2k9k

    s2k9k AMNPS Test Group

    Hi Anda! [​IMG]  to SMF!!! There has been a lot of turkey talk on here lately and will probably be a lot more as T-Day approaches so stick around and you will get all the info you need! 

    I see this is your first post here, when you get a minute would you do us a favor and go to Roll Call and introduce yourself so we can get to know you and give you a proper welcome, also would you add your location to your profile, we like knowing where you are when we talk to you, Thanks!
     
  8. ugaboz

    ugaboz Smoking Fanatic

    do you wrap the turkey at 160 or are you done
     
  9. I am going to be the odd one here. We prefer Honeysuckle White bone-in breasts.The last one I did was brined overnight in Slaughterhouse Brine. Coated with melted butter and rubbed with a honey powder based rub. I injected it with Butterball Buttery Creole injection marinade. This was smoked at 240 degrees with cherry wood to an internal temp of 160 degrees. It was going to a family get together an hour away so I foiled, toweled, and put it in a cooler. This is a bit of a hassle for a 9 pound turkey breast. But from the reviews at the family get together it made it well worth the trouble.



     
  10. txcitydude

    txcitydude Newbie

    Yes, I do wrap in aluminum foil at 160.
     
  11. ugaboz

    ugaboz Smoking Fanatic

    what do u put in the foil if you dont mine telling
     

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