Need advice on whole turkey breast smoke

[pjplovedog]

Hi
I have a whole, bone-in turkey breast that I'd like to smoke up tomorrow.  Last time I did one it turned out dry, even though I pulled it out at the proper IT.  I did not brine it nor inject it that time, I just seasoned it up and put it on the smoker, low and slow at about 220* until it came up to safe temp, then FTC'd it.  I did not use a foil pan or anything else, and didn't baste it or anything.  Maybe that was where I went wrong... anyway I'd like some advice this time, and wondered whether I should brine it or inject it, or if you all have any additional tips to keep this big turkey breast moist and tender? 
Last time I injected a chicken, the meat came out tasty, but kinda mushy and we didn't like the texture of it.  I don't know whether a turkey would be that way or not.
This is a natural, non-treated turkey breast, It doesn't have any added solutions in it already.  I think the weight is about 5.5 lbs.
Thanks in advance!
PJP

[ragweed]

I follow a recipe I found on the Bradley recipe site (not Susan Minor's) and we just love it!  It's called Smoked Thanksgiving Turkey.  Don't know if it's still there or not but here's what it involves:  Make a paste using 1/4 C Brown sugar, 1/4 C salt, 1/4 C Cream Sherry.  Brush paste in between meat and skin and on top of skin.  Season with herb mixture consisting of garlic powder, onion powder, paprika, thyme, sage, rosemary and lemon pepper.  (1 tsp each)  Cook at 220* F smoking with Pecan pucks for 2 - 4 hours.  Pull at 165* F and FTC for a bit with maybe a little water or berry juice added, or not.  Depends how I feel at the time.

I put it in a foil "boat".  Sometimes baste, sometimes not.  I think the turkey breasts I buy have some sort of liquid added.  Can't remember.  They are Honey Suckle brand tho.  I usually buy a 9 or 10 lber.  Usually takes about 8 hours.

Has turned out great every time.  Very moist. Great flavor from the paste, herbs and pecan smoke.

[pjplovedog]

I follow a recipe I found on the Bradley recipe site (not Susan Minor's) and we just love it!  It's called Smoked Thanksgiving Turkey.  Don't know if it's still there or not but here's what it involves:  Make a paste using 1/4 C Brown sugar, 1/4 C salt, 1/4 C Cream Sherry.  Brush paste in between meat and skin and on top of skin.  Season with herb mixture consisting of garlic powder, onion powder, paprika, thyme, sage, rosemary and lemon pepper.  (1 tsp each)  Cook at 220* F smoking with Pecan pucks for 2 - 4 hours.  Pull at 165* F and FTC for a bit with maybe a little water or berry juice added, or not.  Depends how I feel at the time.

I put it in a foil "boat".  Sometimes baste, sometimes not.  I think the turkey breasts I buy have some sort of liquid added.  Can't remember.  They are Honey Suckle brand tho.  I usually buy a 9 or 10 lber.  Usually takes about 8 hours.

Has turned out great every time.  Very moist. Great flavor from the paste, herbs and pecan smoke.

Thank you!  I found it on the Bradley recipes website.  I have everything on hand except the sherry, so I'll use what I have on hand.  I have a sub for sherry that always works well- a chinese cooking wine that tastes almost like sherry.  It's Shaoxing. 
I also have a foil pan sitting out that I will plop it in.  Thank you for the suggestion and I will give it a whirl!  Don't mess with success, right?
:)
;D

[WoodlawnSmoker]

This sounds like a good recipe.  I haven't made on yet so couldn't comment, but I can't wait to hear your review, and pics!

[ragweed]

I had to go to three liquor stores to find the cream sherry!!  Very thick and sweet.  Tough to drink straight. LOL  I bet your substitute will work fine.   Good luck!

[tskeeter]

pjp, since you're using turkey breast that hasn't been injected with a brine solution, there are a couple of options you might consider.  Obviously, brining the breast will make the meat more moist.  Or, you could try injecting the breast with melted butter.  Butter is combination of water and fat.  The water will add moisture to the meat.  And the fat has a mouth feel that makes the meat seem more moist.

I use a variation of the butter technique when I fry turkeys.  Even though the birds I use have usually been injected with a brine solution, I also inject the bird with butter than has had a clove or two of garlic sauteed in it.  One stick of butter per bird.  Don't really pick up on the garlic flavor, but a nice, moist bird. 

[pjplovedog]

Thanks everyone!  It went well- I actually ended up doing it last night instead of today due to time constraints today. 
It turned out wonderful!!!! I grabbed some photos, should I put that review and photos here or on a separate post?

[ragweed]

Either way.  I just want to see how it turned out!!