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Smoking a Boneless Turkey Breast in the Masterbuilt

Poll Results: Is 250F the right temp for this turkey breast?

 
  • 0% (0)
    225 WOULD BE BETTER
  • 100% (3)
    250 IS GOOD
  • 0% (0)
    275 WOULD BE BETTER
3 Total Votes  
post #1 of 5
Thread Starter 

I have not found much help in cooking a boneless Turkey Breast in the Smoker.

I had nothing to smoke this weekend, so I decided to try something I never smoked before so I bought this bagged / netted turkey breast at the store last night.

 

Its about 3# and should make some great Turkey sandwiches. 

 

I am going to use a mix of 25% Cherry wood and 75% Apple wood chips. The temp I am planning on using is 250 to get to an internal temp of 165 - then I will pull it off, let it sit for 30 mins then carve it. Thats the plan.

 

I injected it last night with a store bought butter marinade cajun injection and rubbed it with Old Bay. I thought I would use everything I had in the cupboard rather than make my own.

 

I will post pics as soon as I get the images uploaded.

post #2 of 5

Here is a post from the other day. Smoking at 225 will give more smoke flavor but 250 to 275 will work just as well. It will cook a bit faster at the higher temps...JJ

 

http://www.smokingmeatforums.com/t/237235/boneless-turkey-breast-in-mes#post_1481902

post #3 of 5
Thread Starter 

post #4 of 5
Thread Starter 

Thanks - That looks like it turned out well. What was your total cooking time?

post #5 of 5
Thread Starter 

turned out perfect!! th only thing I would change is putting the ends in foli after 3 hrs of cook - they sort of dried out. The Turkey was EXTREMELY juicy and had great flavor! Add this one to the cookbooks!

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