Smoking a Boneless Turkey Breast in the Masterbuilt

Discussion in 'Poultry' started by tjdcorona, Nov 8, 2015.

  1. 225 WOULD BE BETTER

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  2. 250 IS GOOD

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  3. 275 WOULD BE BETTER

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  1. tjdcorona

    tjdcorona Meat Mopper

    I have not found much help in cooking a boneless Turkey Breast in the Smoker.

    I had nothing to smoke this weekend, so I decided to try something I never smoked before so I bought this bagged / netted turkey breast at the store last night.

    Its about 3# and should make some great Turkey sandwiches. 

    I am going to use a mix of 25% Cherry wood and 75% Apple wood chips. The temp I am planning on using is 250 to get to an internal temp of 165 - then I will pull it off, let it sit for 30 mins then carve it. Thats the plan.

    I injected it last night with a store bought butter marinade cajun injection and rubbed it with Old Bay. I thought I would use everything I had in the cupboard rather than make my own.

    I will post pics as soon as I get the images uploaded.
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

  3. tjdcorona

    tjdcorona Meat Mopper

     
  4. tjdcorona

    tjdcorona Meat Mopper

    Thanks - That looks like it turned out well. What was your total cooking time?
     
  5. tjdcorona

    tjdcorona Meat Mopper

    turned out perfect!! th only thing I would change is putting the ends in foli after 3 hrs of cook - they sort of dried out. The Turkey was EXTREMELY juicy and had great flavor! Add this one to the cookbooks!
     
  6. jim vancise

    jim vancise Newbie

    I met a Chef in a repurposed "Mill" in Emporeum about 10-12 years ago.Not all that many Chefs in Emporeum, was it you ?
     

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