I hope some of you will be willing to help me out with more specific guidelines than I have been able to figure out researching here and on the web in general. I just bought two diff turkey breasts to do in my Masterbuilt Electric Smoker ("analog", not digital). (I have only previously done whole turkeys, which turned out very delicious if I do say so myself!)
One is 7.5#, boneless, rolled and tied
The other is 6#, bone in, fresh-never-frozen
Both will be brined overnight, 12-16 hours. I use 50% water, 50% apple juice for my brine, with the requisite kosher salt (about 1 cup of Diamond, not Morton KS, per gal of liquid) plus the various spices - peppercorns, sage leaves, bay leaves, rosemary sprigs, and a cut orange- which worked really well with the whole turkeys I have smoked over the years
I plan to use apple and a little hickory in my MES, and keep a temp of 250-275.
Outside temp expected to be in the low 30's - {{{ugghhh-brrrr}}}
Have seen suggestions of time ranging from:
7.5# Boneless rolled tied - low of 4 hours, to high of 6 hours
6# Bone-in - low of 3 hours, to high of 5 hours
Most of the detailed procedures I have seen relate to much smaller turkey breasts - 3-4 lbs. I have seen some posts about larger, but without specific cooking times.
Anyone here with experience on the above who can be more specific on times/temps for these rather large turkey breasts? (Boneless was bought from a butcher at the Italian Market in Philly. Bone in from a Wegman's in NJ)
Thank you in advance, and Happy Thanksgiving!
One is 7.5#, boneless, rolled and tied
The other is 6#, bone in, fresh-never-frozen
Both will be brined overnight, 12-16 hours. I use 50% water, 50% apple juice for my brine, with the requisite kosher salt (about 1 cup of Diamond, not Morton KS, per gal of liquid) plus the various spices - peppercorns, sage leaves, bay leaves, rosemary sprigs, and a cut orange- which worked really well with the whole turkeys I have smoked over the years
I plan to use apple and a little hickory in my MES, and keep a temp of 250-275.
Outside temp expected to be in the low 30's - {{{ugghhh-brrrr}}}
Have seen suggestions of time ranging from:
7.5# Boneless rolled tied - low of 4 hours, to high of 6 hours
6# Bone-in - low of 3 hours, to high of 5 hours
Most of the detailed procedures I have seen relate to much smaller turkey breasts - 3-4 lbs. I have seen some posts about larger, but without specific cooking times.
Anyone here with experience on the above who can be more specific on times/temps for these rather large turkey breasts? (Boneless was bought from a butcher at the Italian Market in Philly. Bone in from a Wegman's in NJ)
Thank you in advance, and Happy Thanksgiving!
Last edited: