Turkey Breast Question

[Norcal Novice]

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

[FLBentRider]

I take Turkey to 165F

[Habanero Smoker]

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.

[iceman]

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.