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Smoked turkey, breast up or breast down?

post #1 of 5
Thread Starter 

It's been a couple years since I've smoke us a turkey... I've tried breast down but it was kinda deformed afterwards (grate marks, etc) 

 

Any thoughts on moistness either way? 

 

Also, I plan to inject it with a chicken broth/butter/garlic/cajun mixture... I've read there is danger of contamination? :icon_eek:

post #2 of 5

breast up works better, there's no real benefit to breast down (trickle down effect of greases is why people do it, but the chemistry/physics behind that doesn't support it)

post #3 of 5
Quote:
Originally Posted by Bishop916 View Post

It's been a couple years since I've smoke us a turkey... I've tried breast down but it was kinda deformed afterwards (grate marks, etc) 

Any thoughts on moistness either way? 

Also, I plan to inject it with a chicken broth/butter/garlic/cajun mixture... I've read there is danger of contamination? icon_eek.gif
injecting is fine as long as you get it out of danger zone in the correct amount of time. I am not exactly sure what it is on poultry but I'm guessing 160 in no more than 3 hours. Check the usda website it should be on there. I do all my birds breast down. Last 2 years the future in laws had nothing but praise. First year wasn't the best... pretty dry when I did it up. My personal belief is all the juices stay in the breast and do not escape and go elsewhere.

Just my 2 pennies... happy smoking and happy thanksgiving! Enjoy!
Adam
post #4 of 5
Quote:
Originally Posted by smokinadam View Post

injecting is fine as long as you get it out of danger zone in the correct amount of time. I am not exactly sure what it is on poultry but I'm guessing 160 in no more than 3 hours. Check the usda website it should be on there. I do all my birds breast down. Last 2 years the future in laws had nothing but praise. First year wasn't the best... pretty dry when I did it up. My personal belief is all the juices stay in the breast and do not escape and go elsewhere.

Just my 2 pennies... happy smoking and happy thanksgiving! Enjoy!
Adam

The rule is 40-140 in 4 hours. Safe finished IT for poultry is 165 in the breast or thigh.
post #5 of 5
Quote:
Originally Posted by dirtsailor2003 View Post

The rule is 40-140 in 4 hours. Safe finished IT for poultry is 165 in the breast or thigh.
I knew someone would have the exact answer! He wouldn't of killed anyone with mine 😉
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