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First time smoking a turkey breast and have some questions.

post #1 of 8
Thread Starter 
This will be my first year smoking a turkey and we figured we would start small and smoke a turkey breast and I have a couple of questions.

What temperature should I smoke at? I've been smoking my pork shoulders at 250-275 is that a good temp?

What internal temperature should I get the breast to?

I've heard people say they brine their turkey, what's a good way to brine? I've never done it before.

As for flavoring, other then the smoke, what can I do to my turkey?

Any specific way I should lay my turkey in my smoker?

Thanks in advance for the help.

Chris
post #2 of 8
Quote:
Originally Posted by Tatts4Life View Post

This will be my first year smoking a turkey and we figured we would start small and smoke a turkey breast and I have a couple of questions.

What temperature should I smoke at? I've been smoking my pork shoulders at 250-275 is that a good temp?

What internal temperature should I get the breast to?

I've heard people say they brine their turkey, what's a good way to brine? I've never done it before.

As for flavoring, other then the smoke, what can I do to my turkey?

Any specific way I should lay my turkey in my smoker?

Thanks in advance for the help.

Chris

Chris

 Their is no wrong way as long as it is good. If you want crispy skin. Kick the temp up in the last little bit or a higher temp the whole time. You will get more smoke flavor with a long smoke, That is again back to taste.  It to 165° the tent or wrap in foil. If you wrap you will loose the crispy skin.  To brine you will need 1 cup of salt per gallon of water. After that any thing you like. Rosemary, sugar. onions. It is all to taste. I mix it up I also Like to inject with garlic butter.  I lay the breast  up. I prefer the flavor of bone in. Not sure what you will be smoking with. But remember PATIENCE. It is not done till proper IT.

Remember to post a Qview.

Happy smoken.

David

post #3 of 8

I did one the other day that turned out well Chris, this is what I did :- 

Quote:
Originally Posted by dalglish View Post
 

Did a 7lb bone in yesterday and took it to a friend's thanksgiving party where it was a big hit. I'll be using Tip's slaughterhouse brine again for sure, the breast came out so moist and flavourful. 

 

Brined for 10 hours using tips slaughterhouse brine with a couple of things added (whole all spice, juniper berries, bay leaves etc). 

Rinsed and left uncovered in the fridge overnight to form the pellicle. 

Injected with apple cider/butter/spices.

Smoked at 300F to 160F internal.

Foiled after the smoke, wrapped in towels and left to rest for an hour and then sliced. 

 

Tip's slaughterhouse brine, injection and spritz here :- http://www.smokingmeatforums.com/a/tips-slaughterhouse-recipes-for-poultry

 

Place it breast side up in the smoker and don't have too much smoke going, unlike pork it isn't very forgiving if too much smoke is used. If you can smell smoke but hardly see it you're doing it right.

post #4 of 8
Thread Starter 
Thanks for the tips. They give me a good starting point. Dalglish it's hard for me to reduce the amount of smoke with my smoker. I have a electric charbroil 2 in 1 smoker roaster that has a chamber that can't regulate the amount of smoke. Only way I can really regulate it is to do an hour of smoke and an hour of non smoke or what ever since the smoke from the chip chamber lasts for an hour before it needs to be refilled.
post #5 of 8
Thread Starter 
Oh I just thought of something else. What's a good wood for smoking? I'll also be smoking a ham at the same time. Is cherry good for turkey and ham, would another wood be better? Also about how long would it take for a 6 pound bone in breast? I don't want to start at noon for a 6 pm dinner only to find out its gonna take 12 hours.
post #6 of 8

on average of about 235 degrees you want 30 min a pound and yes cherry wood is awesome, Pecan is good also but harder to come by.

post #7 of 8
Quote:
Originally Posted by Tatts4Life View Post

Thanks for the tips. They give me a good starting point. Dalglish it's hard for me to reduce the amount of smoke with my smoker. I have a electric charbroil 2 in 1 smoker roaster that has a chamber that can't regulate the amount of smoke. Only way I can really regulate it is to do an hour of smoke and an hour of non smoke or what ever since the smoke from the chip chamber lasts for an hour before it needs to be refilled.

 

I guess you'll just have to see how it goes, you know your smoker best. Maybe do a practise run with a cheap chicken?

Quote:
Originally Posted by Tatts4Life View Post

Oh I just thought of something else. What's a good wood for smoking? I'll also be smoking a ham at the same time. Is cherry good for turkey and ham, would another wood be better? Also about how long would it take for a 6 pound bone in breast? I don't want to start at noon for a 6 pm dinner only to find out its gonna take 12 hours.

 

At 325 it's supposed to be 20 minutes per lb for turkey which would mean 2 hours. I did mine at 300 and it took just under 4 hours not including the rest time. You'd be fine starting at 12pm. I used apple, I don't see why cherry wouldn't be good too.

post #8 of 8

I saw a post here that said he placed the Bird Breast side down and cooked at 30*F . He placed 2 whole, unwrapped sticks of Buter in th carcase and the butter infused into the Turkey :cool:

 

Haven't tride this method, but I've done the Breast down and it turns out good... I went to 165*f as usual and increased the heat to 350 and left it for about 10 to 15 min. and got a ecent crisp on th skin.

 

Just a suggestion. If youtry it, god luck :drool .

 

have fun how ever you go with it, and s you cook  . . .

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