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Turkey Breasts

post #1 of 11
Thread Starter 

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

post #2 of 11

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.

post #3 of 11
Quote:
Originally Posted by Anda25 View Post

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? this is a choice ,I like bone-in for the flavor

 

2.What brand would you suggest?Butterball is good , it has been suggested that you need not Brine with a Bird processed like they are - however you can brine them . I preffer a fresh bird and do my own brine...

 

3.What store can you find the best prices on turkey breasts?  I live in West Texas. HEB does have some good Turkeys , any good reputable Mkt.  would have a good bird , I get mine from a local retailer , dispatched and bagged for sale... no chemical or water ( lucky on this point).

 

4.Brine or no brine? As pointed out , the Butterball is Smoked by a lot here , without brining ... I , as a matter of choice , like to Brine and add my own flavor touches.

 

5.Temp and time needed to cook. I cook Poultry ay a higher temp. than Pork or Beef. Around 300° is my target ,cooking until my IT in the Breast is @ 165° and the Thighs should be 175° . The skin may not be crunchy , but edible . The meat will be tasty and moist . You'll be pleased...

 

Thanks in advance for any feedback. 

 

Anda25

Have fun and...

post #4 of 11

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.

post #5 of 11
Thread Starter 

Thanks for the feedback....forgot to ask...do you inject your breast? 

post #6 of 11

This is my most recent run on turkey breast. Now that I have two kids taking lunches to school, I've been making lot's of lunch meats..

http://www.smokingmeatforums.com/t/129263/turkey-breasts-for-cold-cuts

post #7 of 11

Hi Anda! welcome1.gif 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!

post #8 of 11
Quote:
Originally Posted by TxCityDude View Post

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.

do you wrap the turkey at 160 or are you done

post #9 of 11

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.

 

 

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turkey feb12.JPG

post #10 of 11

Yes, I do wrap in aluminum foil at 160.

post #11 of 11
Quote:
Originally Posted by TxCityDude View Post

Yes, I do wrap in aluminum foil at 160.

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

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