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Smoking a turkey breast for the first time - NEED HELP

post #1 of 7
Thread Starter 

Hi everybody,

So I am somking a turkey breast for the first time and was looking for some tips. I have searched the forum already and found some helpful guidelines but still have some questions to ask.

 

1) What is the ratio of cooking time to size of the breast?

2) What type of wood would be best? (I was thinking cherry or apple wood)

3) What should the internal temp be before serving?

 

Thanks!

post #2 of 7

1) About an hour per pound but go by temp not time.

2) Cherry and apple combines should be quite good.

3) Take it to 165ºF then let rest 20 minutes before slicing.

post #3 of 7
Quote:
Originally Posted by alelover View Post

1) About an hour per pound but go by temp not time.

2) Cherry and apple combines should be quite good.

3) Take it to 165ºF then let rest 20 minutes before slicing.



Yep that's it.

post #4 of 7

  What they said!  Did you brine the turkey? That helps with moisture/juicyness!

 

 

Mike

post #5 of 7
Thread Starter 

I am planning on brining the breast. I found a brining recipe on this forum. Now the poster recommended brining for about 5-6 hours. What do you think?

 

post #6 of 7

5-6 hours is fine. I tend to sleep in so I mix the Brine and soak overnight, usually works out to 12-15 hours...JJ

post #7 of 7
I am doing a breast tomorrow my self. I want to inject mine with a mesquite marinade. Is it ok to inject the night before or should you only do it within hours of cooking? Thanks.
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