turkey breast

[Pete Vance]

Basic stuff here. I haven't smoked a turkey breast yet but I am going to give it a try this week. This will be a simple smoke. I am probably not going to inject or brine. I have read that some have smoked turkey breast without brining with good results.

I am using an 18 inch WSM with pitmaster IQ controller. Will be using apple for the smoke. I am going to shoot for 250 cooking temp. I was really not prepared for doing a turkey breast is the reason I am trying to keep everything as simple as possible. What about a rub? I have read that some folks just use kosher salt and pepper.

I don't get to use the smoker as much as I would like so every new thing is a learning experience LOL.

All help and advice appreciated, Pete

 

[gmc2003]

If you're not injecting or brining then I would get your favorite poultry rub under the skin for some flavor. At 250* pull the breast at 160* cover with aluminum foil, and let the carryover bring it up to 165*. Also don't expect crispy skin cooking at 250*. Apple wood should be fine. It's a nice tasting mild wood. Most importantly don't sweat it and enjoy the bird.

Chris

 

[Fueling Around]

Not a turkey fan, but here is a recent thread on the subject

Time and temp to smoke 5 lb boneless turkey breast?

Spent some time looking online myself, but I get such mixed info. Some sites saying anywhere from 20-40 minutes per lb. So for anyone who has already smoked a 5lb boneless turkey breast, how long at 225?

www.smokingmeatforums.com

 

[Pete Vance]

If you're not injecting or brining then I would get your favorite poultry rub under the skin for some flavor. At 250* pull the breast at 160* cover with aluminum foil, and let the carryover bring it up to 165*. Also don't expect crispy skin cooking at 250*. Apple wood should be fine. It's a nice tasting mild wood. Most importantly don't sweat it and enjoy the bird.

Chris

Should I smoke it a bit hotter? What would you recommend?

 

[tallbm]

Basic stuff here. I haven't smoked a turkey breast yet but I am going to give it a try this week. This will be a simple smoke. I am probably not going to inject or brine. I have read that some have smoked turkey breast without brining with good results.

I am using an 18 inch WSM with pitmaster IQ controller. Will be using apple for the smoke. I am going to shoot for 250 cooking temp. I was really not prepared for doing a turkey breast is the reason I am trying to keep everything as simple as possible. What about a rub? I have read that some folks just use kosher salt and pepper.

I don't get to use the smoker as much as I would like so every new thing is a learning experience LOL.

All help and advice appreciated, Pete

Hi there and welcome!
I'm always a fan of Salt, Pepper, Onion, and Garlic (SPOG) for seasoning.

Not brining or injecting aye... well get some seasoning under the skin and it wouldn't hurt to get some butter pats under there too.

I also agree, pull at 160F internal temp of the meat.

Finally, if you plan to have edible skin, I would smoke it at 325F.
Chicken and Turkey skin will be leather if not cooked at a hot enough time or if not jumping through some serious time consuming preparation tricks. Heat will get the job done on the skin and at 325F likely get it good and crispy for you as well :D