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Smoked Turkey Breas*t

post #1 of 6
Thread Starter 

To all the Poultry-Smoking Pros out there:

 

I'd like to smoke turkey breat, and after all my online research, I'm really not clear on method. 

End goal: slices of turkey lunchmeat, served cold for sandwiches, etc. Bark is not necessary... 

Here's what I've got:

 

1. Brine for 6 hours to 5 days (how long again?? ... and is brining necessary? Also, do I need to cook the brine, or is mixing it together just fine?)

2. Rub with oil and then a dry rub

3. Smoke it until it reaches 160-165 F (sure this won't dry it out?) - how long is this, and at what temp?

 

Also, yes water pan or no water pan?

 

I'm using a Smokin-It #1 (electric smoker). 

 

Thank you!!!

post #2 of 6

I have done many a turkey breast. I always brine. I start with raw not pre cooked bone in breast. You can but them whole or by the half breast. I use a apple cider brine. 1 cup of kosher salt per 1 gallon of liquid. After that it's whatever flavor you want to use. I usually add some garlic cloves, black peppercorns, brown sugar couple of bay leaves maybe some beer or wine. Tons of recipes out there.

 

I usually brine overnight maybe a little longer. Take out of the brine and rinse well under cold water. Then air dry the turkey in your fridge uncovered for a couple hours. This drys out the skin a bit yielding a nice crispy skin. Then in the smoker. I usually go 275 or a little more for poultry. Take it to a internal of 160 to 165 remove from the smoker and pan it and tent it in foil for at least a half hour to 45 minutes. Slice and enjoy!

 

post #3 of 6
Thread Starter 

Thanks! 

How long do you usually smoke it for? Mine is deboned already - any idea what difference that'll make in cook-time?

My smoker only goes up to 250 - that'll be okay, right?

 

When I make brisket to slice for lunchmeat (sliced cold and super-thin, with a slicer) I always make it in a pan the whole time, otherwise I find it gets dried out. When you smoked the turkey in that picture did you smoke it in that pan, or just put it in there after?

 

Also, what kind of smoker do you have?

 

Thank you

post #4 of 6

I don't smoke to time but to internal temp. A good size turkey breast is usually around 3 hours. I pan it after it's done and tent it with foil to rest.

I use stick burners vertical and horizontal. Depending on the size a deboned turkey breast may take slightly longer as the bone will carry the heat inside the breast and cook slightly faster.

 

250 will be fine. If you watch your internal temp you should have no problems. Good luck and let us know how you do! :439:

post #5 of 6
I just smoked a breast this weekend as another test cook for 4th of July. I don't brine, and every time I've done one they've come out moist and tender. I inject with Tony Chachere's creole butter injection, then coat the entire breast in softened butter, then add my rub to outside. The butter helps the rub stick, but it does get messy.

I smoke on an MES 40 at 225-230 degrees until an internal temp of 160, then wrap it and put it in a styrofoam cooler for about an hour before slicing. Every time I have cooked one it's taken between 5-6 hours. It took a little over 5 hours on the one this Saturday. The temp rose really fast the first 2 hours, but then stalled out and took about 3 hours to rise the last 10 degrees. It turned out great, and is definitely staying on my 4th of July menu.
post #6 of 6

I do turkey breast all the time.

 

Here's one I did a couple of months ago.

 

http://www.smokingmeatforums.com/t/241266/spatchcock-turkey-breast-for-club-sammies

 

Al

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