Turkey Breast

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

jefrox01

Fire Starter
Original poster
May 27, 2011
30
10
I'm going to smoke my first turkey breast for Thanksgiving..It is a 7.25lb bone-in turkey breast..I probably wont brine but I will inject with Tony Chaches Creole seasoning with butter..Should I put rub on it also or will the injection do the trick...I plan on smoking @225-235 range with apple/cherry wood..Should I keep water in my pan?I'm figuring it will take about 4 hours...any other tips?Thanks
 
I'm going to smoke my first turkey breast for Thanksgiving..It is a 7.25lb bone-in turkey breast..I probably wont brine but I will inject with Tony Chaches Creole seasoning with butter..Should I put rub on it also or will the injection do the trick...I plan on smoking @225-235 range with apple/cherry wood..Should I keep water in my pan?I'm figuring it will take about 4 hours...any other tips?Thanks


Since your injecting with Tony C's why not use his spice for a rub. Coat the turkey with olive oil & dust it with Tony C's. I don't put water in the pan I use sand instead. If you want the skin crispy you will have to smoke it at 300-325, or finish it a 400 degree oven if you stay at 225.
 
Thanks AL!Good idea on the Tony C's for the rub..
 
Since your injecting with Tony C's why not use his spice for a rub. Coat the turkey with olive oil & dust it with Tony C's. I don't put water in the pan I use sand instead. If you want the skin crispy you will have to smoke it at 300-325, or finish it a 400 degree oven if you stay at 225.


At what temp should I pull before putting in the oven..I not too worried about the rubbery skin...but if I can avoid it, that be awesome
 
If it was me, I would pull it at 150 -155 and toss in the oven if that is how you want to finish it.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky