Turkey Breast Info/Suggestions

[smoker pete]

Just visited a newly opened SaveMart in the area and found some frozen full Turkey Breasts for sale.  The price was $10 per breast no matter what the weight.  So I picked me up 2 of them and placed one in the freezer for a future smoke and the second one in the fridge to thaw out and smoke next week.  Saved me about $8 on each breast.



The breast has ribs, portion of wing meat, portion back, and neck skin.  It's moistness enhanced by up to 15% of a solution of turkey broth, etc. , and seasoned with real creamery butter.

I'm thinking of smoking it naked for about 5 -6 hrs (8.32 lb breast) with 4 hours of smoke using apple, and cherry at 220F (Auber PID) until the IT is 175F.  This will be my first turkey smoke so I'm looking for some information and/or suggestions.  What about pecan?  I've used it on chicken and thought it turned out pretty good.  Is 220F a good temp?  Thanks for your help.

[squirtthecat]

Nice find!

You'll want to adjust your temps a little bit..   I start mine partially frozen, so they don't fall apart in the smoker. (so I can slice them for lunchmeat)   Yours looks like it is still on the bone, so that won't be a problem for you.

I would run the Bradley closer to 250°, 3 hours of smoke (Apple/Pecan is a good mix), and take the IT to just under 165° and FTC for a while.

175 is pretty high, and it would start to dry out on you..

I actually stop mine around 161° and FTC, as there is so much mass, they keep cooking for a while..


Rub it with olive oil, and sprinkle your favorite rub all over it before you toss it in.

[smoker pete]

Thanks for your input STC.  When using a mix of bisquettes like Apple/Pecan do you alternate the pucks, 1 each, or do you put like 1.5 hrs of Apple and then 1.5 hrs of Pecan?

[squirtthecat]

I'll mix 'em up...   1 of this, 1 of that, 2 of this, 1 of that, 1 of whatever..

Just however I pick them up.  Nothing scientific.

[KyNola]

STC is the turkey guru here.  He has you dead on with the 250 smoke/cook temp and IT to around 161 and OUTTA there!  Wrap it in foil and let it hang. Gotta microwave?  Take that foil wrapped bird and put it in your microwave(DON'T TURN IT ON!!!) and let it hang out for a while.

Last thing I can tell you...hickory! ;)

[smoker pete]

STC is the turkey guru here.  He has you dead on with the 250 smoke/cook temp and IT to around 161 and OUTTA there!  Wrap it in foil and let it hang. Gotta microwave?  Take that foil wrapped bird and put it in your microwave(DON'T TURN IT ON!!!) and let it hang out for a while.

Last thing I can tell you...hickory! ;)

Will by all means defer to STC ... the turkey Master.  Going to use Apple/Pecan this time.  Haven't tried hickory on poultry before.  Maybe next time.  Will keep you all posted when I smoke the gobbler's breast next week - Yes, it will be accompanied with some photos.

[squirtthecat]

Sounds like a plan!