Question on Turkey Breast

[cottrillj]

I am taking my first go at a turkey breast tomorrow. It is 6lb, bone-in. I plan to brine it overnight tonight. I was wondering if it is necessary to inject it before smoking if it is already brined? Opinions?

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[hardcookin]

I wouldn't bother injecting if it was me.
Rub the skin with olive oil and I used kosher salt and table ground pepper for rub/ seasoning.
Smoke at 300 till it hits it hits an IT of 165 and give it a little rest.

 

[myownidaho]

Nope. Make sure you separated the skin from the meat so the brine can get in there. Pat it dry, rub with a touch of olive oil and into the smoker. Four hours at 250 is my standard.

 

[tallbm]

I am taking my first go at a turkey breast tomorrow. It is 6lb, bone-in. I plan to brine it overnight tonight. I was wondering if it is necessary to inject it before smoking if it is already brined? Opinions?

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No need. 

I also second the idea of removing the skin unless you plan to smoke at 325F or higher the skin wont be edible.

Best of luck with it :)

 

[SmokinAl]

I like to inject mine with Tony C's garlic & herb marinade.

Al

 

[myownidaho]

No need. 

I also second the idea of removing the skin unless you plan to smoke at 325F or higher the skin wont be edible.

Best of luck with it :)

I need to clarify that I don't remove the skin, I just run my fingers under it to loosen it up. I still get good smoke penetration and the skin helps with moisture retention. Different strokes for different folks!