HELP!!! Turkey Breast/Roast.......

[trece]

OK, I have read every single thread on turkey breasts I could find, then I tried to e-mail debi directly from her site and that didn't work so I'm turning to "my people" for help.
Sunday I am smokin a 3 lb turkey breast/roast....more of a roast.PLEAZZZSE tell me if I'm right:
-I will stick it in a brine tomorrow night till sunday am (debi's recipe)
-what basic poultry rub should I use? I have Debi's rub book but I am overwelmed, could someone suggest one?
-I intend to inject w/pepper/butter mixture ( I actually know how to do this :))
- I assume 170 degrees??? Debi's Temp chart doesn't cover turkey breast
So my guess is 225 for 3-6 hours????

I intend to slice this for lunchmeat for the week. If I've forgotten anything please tell me.
Thx,
Trece

 

[cheech]

[font=&quot]Turkey[/font][font=&quot] Pastrami[/font]

[font=&quot]
[/font] [font=&quot]3 Tablespoons coriander seeds[/font]
[font=&quot]3 Tablespoons black peppercorns[/font]
[font=&quot]6 cloves garlic minced[/font]
[font=&quot]1 ½ tsp yellow mustard seeds[/font]
[font=&quot]¼ cup coarse salt[/font]
[font=&quot]¼ cup firmly packed brown sugar[/font]
[font=&quot]¼ cup paprika[/font]
[font=&quot]1 Tablespoon ground ginger[/font]
[font=&quot]1 teaspoon ground mace (optional)[/font]
[font=&quot]1 4-5 lbs turkey breast bone [/font]

[font=&quot]
[/font]
[font=&quot]Make the rub; coarsely crush the seeds combine with the remaining ingredients and mix well using fingers[/font]

[font=&quot]Add rub to meat, smoke, and enjoy[/font]


[font=&quot]For turkey breast this is my go to recipe. I smoke it at 225-250 F it goes for I believe around 5-6 hours.[/font]



This recipe works for goose, chicken but turkey is the best and always has my guests paying me compliments.

 

[blackhawk19]

Cheech, that sounds great, I'm saving that one for future use

 

[trece]

What temp should I get the Turkey to. Its a 3lb, boneless roast. I'm guessing 170 ?
Thx,
Trece

 

[ajthepoolman]

165 should be fine. You could go to 180 to be absolutely sure, but then you risk a dry bird.

 

[kueh]

Rubs are a personal choice depending on the flavours you like. As for finishing temperature, 160° or so is fine if you wrap the roast immediately. The roast will rise to 170° which is the "new" recommended temperature. The old temperature was 180°. LOL, the "new" temperature is actually old. I was looking through an older recipe book and it says to cook to 170°. I'd suggest cooking at 250° and get a digital thermometer with long probe cable. Times are always an approximation, better to monitor the food with a thermometer.

 

[bwsmith_2000]

Cheech,
Sounds good! I've saved your recipe to my recipe file. Thanks for the post.