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BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Meat => Topic started by: Norcal Novice on July 19, 2008, 12:22:23 PM

Title: Turkey Breast Question
Post by: Norcal Novice on July 19, 2008, 12:22:23 PM
Hi, Guys:

I'm going to do my 1st bone-in turkey breast.  It's 4.5 lbs, and I've had it in Bassman's brine since last night.  I'm going to smoke @ 210, but I read varying temperatures...from 155-160 all the way up to 175.  I don't want a piece of shoe leather, but also don't want raw meat.

Any guidance out there?

Norcal
Title: Re: Turkey Breast Question
Post by: FLBentRider on July 19, 2008, 01:29:28 PM
I take Turkey to 165F
Title: Re: Turkey Breast Question
Post by: Habanero Smoker on July 19, 2008, 01:56:19 PM
If it is only breast meat, I will take that to 152°F - 155°F. Since it is brined you can take it to 160°F - 165°F; if you feel more comfortable with those temperatures.
Title: Re: Turkey Breast Question
Post by: iceman on July 20, 2008, 03:01:36 PM
Quote from: Habanero Smoker on July 19, 2008, 01:56:19 PM
If it is only breast meat, I will take that to 152°F - 155°F. Since it is brined you can take it to 160°F - 165°F; if you feel more comfortable with those temperatures.
Last bone in breast I did for lunch meat I pulled at 155F after brining and it turned out perfect. Hab is spot on for the temp for breast meat.
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