turkey breast questions

cvaglica

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Jul 3, 2011

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Austin, Texas

• Dec 15, 2011

• #1

I've pulled my 6.5 lb bone in turkey breast from a five hour brine, using the Slaughterhouse brine recipe. I've dried it off, and I'm going to rub it with oil and then season with a storebought rub. I'll keep it in the fridge overnight, and I'm going to smoke it tomorrow in my MES 40.

2 questions: Should I cover it in the fridge overnight, or leave it uncovered? I've seen both in the forums. What's the consensus?

Also, should I put it in the smoker breast side up, or breast side down? I would think breast down, but many posts I've read say breast side up.

Any other ideas/suggestions from you pros?

Thanks!
Claudia

 

flash

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Chiefland/Cedar Key, Fl

• Dec 15, 2011

• #2

I would wrap it in some saran wrap.

For a whole bird, with heat source at bottom, I would say breast up and away from heat. This is since breast meat gets done before dark meat. Being this is only the breast it may not matter. Maybe someone with more knowledge of this smoker will offer some advice.

 

mballi3011

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Mar 12, 2009

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• Dec 15, 2011

• #3

I agree with Flash and say that you should wrap it in saran wrap something that will keep the moisture in. After all that's what a brine is for. To take out the regular liquid or brine the factory buts into the bird and switch it with your spice combinations. Then I would also recommend that your smoke this breast side up.

 

Last edited: Dec 15, 2011

SmokinAl

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• Dec 16, 2011

• #4

If you put it directly on the grate I would do breast side up too. but if you smoke it in a roasting pan then I would do breast side down, so all the juices flow into the breast.

 

cvaglica

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Jul 3, 2011

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Austin, Texas

• Dec 16, 2011

• #5

Do you folks recommend the grate or a roasting pan?

 

mdboatbum

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Apr 22, 2011

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Washington, DC

• Dec 16, 2011

• #6

I'd leave it uncovered in the fridge overnight to thoroughly dry the SKIN, the meat will stay moist. The skin needs to be dry to brown and crisp nicely, sort of like forming the pellicle on smoked salmon. I'd put it on the grate meat side up. Since you're only dealing with white meat, there is only one temp involved and no dark meat to "baste" the white meat, so no point in putting it upside down. Good luck and let us know how it turns out!

 

cvaglica

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Jul 3, 2011

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Austin, Texas

• Dec 16, 2011

• #7

Thanks! I'll post a q-view when it's all finished!

 

chef jimmyj

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• Dec 16, 2011

• #8

The guys are All right...Cover if you don't care about the skin, Uncover if Crisp matters. I always have the bird in or above a pan, the drippings Make the Gravy. Throw some Carrots, Celery and Onion in the pan,smoke for an hour or so, then add Thyme, Sage and a Bayleaf in with 4-6 cups Chix Broth. While your bird rests, put everything in a sauce pot on simmer 30 minutes, strain out veggies and thicken the broth to make gravy, add S & P and serve...JJ