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Turkey Breast

post #1 of 6
Thread Starter 

I'm going to smoke my first turkey breast for Thanksgiving..It is a 7.25lb bone-in turkey breast..I probably wont brine but I will inject with Tony Chaches Creole seasoning with butter..Should I put rub on it also or will the injection do the trick...I plan on smoking @225-235 range with apple/cherry wood..Should I keep water in my pan?I'm figuring it will take about 4 hours...any other tips?Thanks

post #2 of 6
Quote:
Originally Posted by jefrox01 View Post

I'm going to smoke my first turkey breast for Thanksgiving..It is a 7.25lb bone-in turkey breast..I probably wont brine but I will inject with Tony Chaches Creole seasoning with butter..Should I put rub on it also or will the injection do the trick...I plan on smoking @225-235 range with apple/cherry wood..Should I keep water in my pan?I'm figuring it will take about 4 hours...any other tips?Thanks



 

Since your injecting with Tony C's why not use his spice for a rub. Coat the turkey with olive oil & dust it with Tony C's. I don't put water in the pan I use sand instead. If you want the skin crispy you will have to smoke it at 300-325, or finish it a 400 degree oven if you stay at 225.

post #3 of 6
Thread Starter 

Thanks AL!Good idea on the Tony C's for the rub..

post #4 of 6

I would definitely put some type of rub or seasoning on the out side for some added flavor. Its going to be good!

post #5 of 6
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post



 

Since your injecting with Tony C's why not use his spice for a rub. Coat the turkey with olive oil & dust it with Tony C's. I don't put water in the pan I use sand instead. If you want the skin crispy you will have to smoke it at 300-325, or finish it a 400 degree oven if you stay at 225.



At what temp should I pull before putting in the oven..I not too worried about the rubbery skin...but if I can avoid it, that be awesome

post #6 of 6

If it was me, I would pull it at 150 -155 and toss in the oven if that is how you want to finish it.

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