turkey breast
- Thread starter ffdewey
- Start date
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275°-300° for 3-4 hours, I like mine to reach 170° internal temp. I take the temp after 3 hours. Time is approximate.
If they're not enhanced, I'd brine them. It's not entirely necessary, but gives you a little leeway of you overcook them slightly. Those should be good to go with a 12 hour brine. If you want the skin to be more palatable you can also leave them uncovered in the fridge for 18-24 hours.
Cliff's time and temp estimates look fine. I do mine a little higher (325˚-375˚) and pull them at 160˚ to let carryover take them the last 5-10 degrees, but that's just my preference.
Cliff's time and temp estimates look fine. I do mine a little higher (325˚-375˚) and pull them at 160˚ to let carryover take them the last 5-10 degrees, but that's just my preference.
Great advice from the bum...I stick closer to 275 - 300 to get a little more smoke but pull at 160 as well.
Good luck,
Bill
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