Smoked boneless turkey breast

[Carter]

I've got to check my cookbooks.  I don't know what put 180 into my head last night.  I honestly thought I was smoking with Hickory yesterday, but maybe it was something else.

For the record, the turkey was not dry.  It was quite tasty.  I gather it's because it's dark meat as opposed to the white.  There were a couple of spots where I thought it was a bit rubbery.  This is kind of funny, but I thought it might have been because it was undercooked.  I guess it was the opposite.

Again, not sure what I was smoking, but good info anyways.

Thanks

Carter

[Habanero Smoker]

The 180°F is the old temperature that used to be used. Even the USDA (which is extremely conservative with their temperatures) have been using 165°F for the past 3 years.

[La Quinta]

Glad it came out delicious Ky...fabulous!! :)

[FLBentRider]

My wife mistakenly thinks I am a freakin' genius right now.

Nice.. We won't tell....

[KyNola]

FLBR,
It was yesterday she thought I was a genius.  Today? Not so much. :D :D :D

KyNola

[Habanero Smoker]

Carter;

I keep forgetting that we have this posted on the recipe site. It has both the USDA/FSIS recommended temperatures and the temperatures most commonly used by today's cooks.  Meat - When Is It Done? Part 2

[Carter]

Thanks for the info Habs.  I've been away for a couple of days so missed your post.

Carter