Successful bone in turkey breast.

[Drayken]

I love results of long, slow cooks, but it's nice to be able to enjoy a meal, in a shorter time, once in awhile, lol. Like usual, I just didn't have room in the fridge, to brine the turkey breast. So, I decided to just inject, and see how it would come out.

..5.5 lb bone in turkey breast
..Injected with about 3/4 cup. (Melted half stick of butter, and some turkey broth)
..Seasoned with a little salt, pepper, and Weber's Roasted garlic and herb seasoning.
..Wood was 2.2 oz of cherry from smokinlicious.
..set water pan at bottom of the 3D wifi, and set it at 265.
..Took lil over 3 hrs, to hit 163. I then wrapped and actually didn't get to eat till over an hr later. (Took it to parents' house)

Came out very good, and I'm excited to try again with a brine, to see how much more juicy it might be. Skin was edible, but could be better. And I love how steady the 3D wifi keeps the temps. Question, would you think if I tried 300 temp, I might get a little better skin, or would that dry out the meat too much? I have a searzall, that I easily crisp up the skin, so if the higher temp will hurt the meat, I'll prolly just stick to the searzall, or broiler.

 

[Meat Fighter]

Looks delicious!

Try bumping up the temperature for the last part of the cook. Once your internal temp reaches 155 or so, raise the temp to around 400 until it reaches your internal 165-170. You’ll get a crispier skin without drying out the meat too much. This is what I do with whole chickens and get good results.

 

[disco]

I would just put it on a grill for a few seconds. Big like for this breast though!

 

[kit s]

Actually I pull mine at 160 to 163, then use a torch or if q if it is going to crisp the skin. In your case since you wrapped it take a torch along to crisp skin at your parents. Even without crispy skin bet it did taste good.