5 1/2 lb turkey breast

[jfv316]

Happy Thanksgiving. I am getting ready to smoke a 5 1/2 lb bone in turkey breast. I’m reaching out to the experts to find out the best temp to smoke and approximate time. I know time is never certain, and that I need a 165 temp. Also , it’s been in brine for 24 hours. Should I inject as well? Any input will be greatly appreciated. Thank you

 

[jcam222]

You’ve brined already so injecting is really not necessary. Optimally if skin is important you’d have pulled from brine and let it dry in frig uncovered for a day. I would just dry it with paper towels. Spray with olive oil, get rub up under the skin really well. I smoked breast at 275F. My guess on time 3- 4 hours. I could be off a mile on time. I’d pull at 158-160 and let it coast up to 165 on cutting board

 

[jfv316]

You’ve brined already so injecting is really not necessary. Optimally if skin is important you’d have pulled from brine and let it dry in frig uncovered for a day. I would just dry it with paper towels. Spray with olive oil, get rub up under the skin really well. I smoked breast at 275F. My guess on time 3- 4 hours. I could be off a mile on time. I’d pull at 158-160 and let it coast up to 165 on cutting board

Thank you. Also, where it’s just a breast, should i spatchcock?

 

[chopsaw]

Here's a thread that may or may not answer some questions or support what your plan is . I inject Before I soak . Like Jeff said , no need to now .

Smoked Turkey breast

This came up in another thread about BBQ chains stores . I mentioned that a local place had great Turkey and it made me rethink the process . @SmokinVOLfan asked about it , so I figured I would write it out . Here's a thread on how I was doing them before I had the Turkey from Sugar fire BBQ ...

www.smokingmeatforums.com

Don't spatch the breast . At least I wouldn't .

 

[SmokinAl]

The only reason that we spatch a bird is so the white & dark meat get done at the same time. If you’re just doing a breast, there is no advantage to spatching it.
Al