Advice? 9lb Turkey Roast

[lautay]

I found posts for small 3lb Turkey roasts, but I just bough a commercial 9+ pounder from GFS. Wanting insight as to how to smoke it. AFTER I bought it, I saw the regular baking instructions say to keep it foiled until the last hour. I'd still heat it in the smoker, but add the chips when unfoiled?

Any other thought/ideas? It's pretty risk free since I am also spatchcocking a bird in the oven and another bird going into the deep fryer. This one is just so I can be sure to send plenty home with my parents since they are staying locked in during current times.

Link to the product:

https://www.perdueretailtrade.com/products/detail/?id=254&title=PERDUE® Boneless Turkey Breast Roast

Thanks!

 

[chef jimmyj]

I've cooked Hundreds of these in Restaurants and for Catering events. They are typically, 2 to 3 Boneless Breast Lobes, pressed together in the wrapping process. They are Enhanced and ready to cook. The roasting binds the Lobes together. You want to Smoke a Raw, Naked, Breast Roast.
Place the Roast in a disposable pan. Using Scissors, cut a Double Cross in the foil, from top to bottom. Think a plus sign over a multiplication sign. (+×) Gently peel the points of foil back to expose the meat, leaving it in the Foil. You can cut away some of the foil or just proceed to go in your Smoker. Cook it to an IT of 160°F. Being in the pan will not have a major impact on Smoke Flavor, and these Roasts put out A LOT of liquid that will make great Gravy. Rest the Turkey Roast on the counter 20 to 30 minutes and carve...JJ

 

[TuckersBarbeque]

What Chef Jimmy said, plus a smoker temp of 300-350. I think the higher temp for a lean product is ideal

 

[lautay]

I've cooked Hundreds of these in Restaurants and for Catering events. They are typically, 2 to 3 Boneless Breast Lobes, pressed together in the wrapping process. They are Enhanced and ready to cook. The roasting binds the Lobes together. You want to Smoke a Raw, Naked, Breast Roast.
Place the Roast in a disposable pan. Using Scissors, cut a Double Cross in the foil, from top to bottom. Think a plus sign over a multiplication sign. (+×) Gently peel the points of foil back to expose the meat, leaving it in the Foil. You can cut away some of the foil or just proceed to go in your Smoker. Cook it to an IT of 160°F. Being in the pan will not have a major impact on Smoke Flavor, and these Roasts put out A LOT of liquid that will make great Gravy. Rest the Turkey Roast on the counter 20 to 30 minutes and carve...JJ

That's awesome! I figured there had to be a way for the commercial smokers/bbq trucks to get the smoke in. I just could not pass up 9lbs of all white meat (my family's favorite). I'll try to remember to take a Qview pics so there is a blueprint on this site - IF all goes well, of course. I appreciate the advice!

 

[lautay]

What Chef Jimmy said, plus a smoker temp of 300-350. I think the higher temp for a lean product is ideal

Thanks for the temp tip. Looks like I'm primed for success!

 

[lautay]

Thank guys!!!

 

[chef jimmyj]

Looks like it came out great. Nice color. ..JJ

 

[TuckersBarbeque]

Good job man!