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Smoking a Turkey Breast
Posted on 11/11/22 at 2:49 pm
Posted on 11/11/22 at 2:49 pm
I am smoking my first turkey breast for Thanksgiving. No pressure right? Does anyone have any tips for me?
7
Posted on 11/11/22 at 4:00 pm to tgrmeat
Brine it unless it’s pre-brined. And pull it at 165 degrees, no later. I like a heavy dose of fresh cracked pepper, and served with some pepper jelly.
Posted on 11/11/22 at 5:25 pm to tgrmeat
Bone-in breast? I’ve smoked a few on a Weber Smokey Mountain smoker at relatively high heat. One thing I noticed is that when you check the temperature, it is raw, raw, getting a little done, overdone. Once it gets close to finishing temp, it heats up fast, so keep tabs on it.
Posted on 11/11/22 at 5:50 pm to Mad Dogg
I pull mine at 155-160. Most of the breast are in water inside the bag when you buy them. so don’t technically need to bribe them unless you want to try and add a flavor profile that will probably get lost in the Smokey flavor.
Posted on 11/11/22 at 6:14 pm to tgrmeat
That's a tough one. You're probably better off smoking a whole small turkey.
But if you already have it - assuming a pre-brined boneless, skin-on breast I'd cut some slits in the skin and use just a smoke tube on a unlit grill for a couple hours. Wrap in foil and transfer to a low oven until it hits 150-155. Light the grill in the meantime, oil the grates, and try to crisp the skin a bit while it gets to final temp. Good luck!
But if you already have it - assuming a pre-brined boneless, skin-on breast I'd cut some slits in the skin and use just a smoke tube on a unlit grill for a couple hours. Wrap in foil and transfer to a low oven until it hits 150-155. Light the grill in the meantime, oil the grates, and try to crisp the skin a bit while it gets to final temp. Good luck!
Posted on 11/11/22 at 7:27 pm to tgrmeat
My MiL gives me two of these to smoke every thanksgiving.
I start by removing the skin (no one eats it so I turn it into turkey chicharon for myself) and deboning each lobe. Then I season with BBQ rub the night before. Smoke at 300°F for two hours.
After two hours, I thinly cost each lobe with mayonnaise to protect the surface from drying out. I know it sounds crazy but, the mayo ends up melting off for the most part.
I then continue to cook at 300°F until internal temperature hits 160°F. After removing from the smoker, I loosely cover with foil and allow to rest 10-15 minutes before carving.
It's very juicy and popular with my W.A.S.P. In-laws.
I start by removing the skin (no one eats it so I turn it into turkey chicharon for myself) and deboning each lobe. Then I season with BBQ rub the night before. Smoke at 300°F for two hours.
After two hours, I thinly cost each lobe with mayonnaise to protect the surface from drying out. I know it sounds crazy but, the mayo ends up melting off for the most part.
I then continue to cook at 300°F until internal temperature hits 160°F. After removing from the smoker, I loosely cover with foil and allow to rest 10-15 minutes before carving.
It's very juicy and popular with my W.A.S.P. In-laws.
Posted on 11/11/22 at 9:54 pm to tgrmeat
Butter is your friend in a turkey breast. Smoke it, pull and wrap in foil and put breast down in butter. Don’t overcook. Have fun. Smoking meat is supposed to be fun.
Posted on 11/14/22 at 1:41 pm to tgrmeat
Soften butter and whatever seasoning and rub over and under the skin. Inject with creole butter.
Pull when the breast is at 160. It will continue to cook and you'll have a juicy bird.
Pull when the breast is at 160. It will continue to cook and you'll have a juicy bird.
Posted on 11/14/22 at 2:24 pm to tgrmeat
Get a good thermometer first. Leave in probe is easiest, instant read is doable, just more work.
Dry brine with Tonys (or preferred Cajun seasoning) at least overnight. I leave the skin on and season the meat under the skin. Smoke at 250. Pull once it gets to between 155-160 degrees.
Biggest issue with turkey is overcooking it because people go based on time or use those temperature inserts.
Dry brine with Tonys (or preferred Cajun seasoning) at least overnight. I leave the skin on and season the meat under the skin. Smoke at 250. Pull once it gets to between 155-160 degrees.
Biggest issue with turkey is overcooking it because people go based on time or use those temperature inserts.
This post was edited on 11/14/22 at 2:26 pm
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