smoked bone-in turkey breast

Discussion in 'Poultry' started by bus1982, Nov 24, 2013.

  1. bus1982

    bus1982 Fire Starter

    Smoking a 5 lb bone-in turkey in my MES 40. Max temp on unit is 275, should I take turkey out at 160 or take it out early and finish in oven? Want to get a nice golden skin. I brined turkey overnight, rinsed, injected with creole butter, and rubbed skin with evoo and cracked black pepper. also drizzled some squeeze butter.

    Also need some suggestions on reheating. This is for our Thanksgiving dinner that we are eating Wednesday night. Should I carve today or reheat Wednesday and then carve? Thanks in advance!
  2. bus1982

    bus1982 Fire Starter

    Taters also smoking!
  3. bigr314

    bigr314 Meat Mopper

    I would take it off at 155 and finish it a hot oven 400 to crisp skin.Slice it Thanksgiving day.Have a hot pan of chicken stock and heat slices in broth. this has worked great for me. 
  4. jdawg

    jdawg Fire Starter

    Well I agree with pulling it at 155F but I would broil it in the oven to crisp up the skin. Then I would not be able to save it, thus dinner would be served. Then I would make another for Thanksgiving dinner. Lol.
  5. You will not have crispy skin when you reheat it.

    Happy smoken.

  6. bus1982

    bus1982 Fire Starter

    I got it all cooked and I had to resist the urge to cut into it right away. I was shocked at how quickly it cooked, was at 160 in just under 2 hours. I was hesitant about it being done so I moved the thermometer to another spot and it read the same. The skin was nicely golden out of the smoker, but I did put it in the oven at 400 for another 10 minutes to get a little more even color.

    I may cut each breast off whole tonight and use the bones to make a stock and slice the meat the day of for serving. Anyone see any problems with this? Anybody have a good stock recipe?[​IMG]

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