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9lb Turkey Breast Roast

lautay

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OK, this is late since I did it on Thanksgiving, but here goes...

I wanted extra meat for my parents to take home, so I bought a 9 plus pound Perdue "Boneless Turkey Breast Roast", which is more or less three whole breasts glued together somehow (you'd see them on a buffet carving station). Anyway, with help from guys on this forum, this is how it went:
20201126_113400.jpg


Cut and peeled back the foil packaging only on the top of the roast;
20201126_113615.jpg


Smoker set to 275 degrees (highest my little electric guy would go. Someone suggested higher temp for lean cuts);

12:00: Put in smoker. Had a drip pan underneath to catch the juices. Used hickory.
20201126_114819.jpg


3:30: Unfoiled completely when internal temp hit 142 degrees;
20201126_152902.jpg

4:00: Removed at 161 degrees, rested for 20 minutes, carved!
20201126_171824.jpg


Made gravy with the drippings - great smoked flavor!

The roast really took the smoke well. Tasted very good, but I though it lacked the real turkey flavor when served alongside the two real birds (one deep fried, the other spatchcocked in oven) I also did that day. My dad preferred though!
 

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lautay

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Wanted to give credit for the advice in cooking this thing to Chef Jimmy and TruckersBarbeque!
 

chef jimmyj

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Looks Beautiful and you are Welcome. Happy to help...JJ
 

HalfSmoked

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Nice looking job. Some of those roast have both dark and white meat in them this could be the difference i the flavor.

Warren
 

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