- Jul 3, 2010
- 33
- 69
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:
Cut and peeled back the foil packaging only on the top of the roast;
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.
3:30: Unfoiled completely when internal temp hit 142 degrees;
4:00: Removed at 161 degrees, rested for 20 minutes, carved!
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!
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:
Cut and peeled back the foil packaging only on the top of the roast;
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.
3:30: Unfoiled completely when internal temp hit 142 degrees;
4:00: Removed at 161 degrees, rested for 20 minutes, carved!
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!
