Turkey Breast

T

The Pickled Pig

Guest

• Sep 10, 2007

• #1

I'm smokin' a turkey breast this weekend. It'll probably weigh somewhere around 5 lbs. and the pit will be at 225-250. I was thinking it would take somewhere in the 4-5 hour range to complete but it's been so long since I've cooked that chit that I can't remember exactly what to expect. How long should I expect the cook to take?

 

River City Smokehouse

is Blowin Smoke!

Joined

Sep 25, 2005

Messages

1,937

Reaction score

98

Points

0

Location

Jefferson City, Missouri

• Sep 10, 2007

• #2

I like to do my turkey breasts a bit hotter and faster. At 325*F a 5 lb. breast should take I'd say between 1 1/2 - 2 hrs. I go for internal temperature more so than time. I remove and tent in foil at 165*F. Hope this helps.

 

MilitantSquatter

Moderator

Joined

Sep 17, 2005

Messages

10,823

Reaction score

2,236

Points

0

Age

48

Location

Mooresville, NC

• Sep 10, 2007

• #3

Yeah... if you're in that 225-250 range, 4-5 hrs would get it to 165.

I'm with RCS though, for just the breast, I'd probably aim for 275-325.

Either way would work... If you want to compromise, start low and finish hot.

 

jt

Babbling Farker

Joined

Feb 10, 2004

Messages

3,525

Reaction score

23

Points

0

Location

BFE

• Sep 11, 2007

• #4

Do a search for posts by KCQuer about turkey breasts. It was one of his favorites to cook.

 

Bill-Chicago

somebody shut me the fark up.

Joined

Aug 11, 2003

Messages

12,967

Reaction score

10,608

Points

113

Age

34

Location

Chicago Southwestern Burbs, but always south of Ma

• Sep 11, 2007

• #5

jt said:

Do a search for posts by KCQuer about turkey breasts. It was one of his favorites to cook.

Click to expand...

http://www.bbq-brethren.com/forum/showthread.php?t=9937

 

T

The Pickled Pig

Guest

• Sep 11, 2007

• #6

Great. Thanks for all of the info.

 

Ron_L

Administrator

Staff member

Joined

Dec 9, 2004

Messages

42,755

Reaction score

35,619

Points

113

Location

Wandering, but not lost

• Sep 11, 2007

• #7

If you have a fresh turkey breast (not one that has been pre-brined), don't forget to brine it to help keep it moist. Here's a killer turkey brine. This is for a whole turkey. The brine time for a 5 lb breast would probably be about half.

[FONT=&quot] [/FONT] Smokin’ Okie’s Holiday Turkey Brine:

1 gal. water
1 c. coarse kosher salt
¾ c. soy sauce
½ c. white sugar
½ c. brown sugar
½ c. honey
½ c. apple cider vinegar
4 Tbsp. black pepper
3 - 4 Tbsp. chopped garlic
1 tsp. Allspice



[FONT=&quot]Heat water/salt/sugars to rolling boil. Take off burner, add other ingredients. Allow mixture to cool before placing meat into solution. Place 10 - 12 lb. turkey in non-reactive container and cover with brine. Refrigerate for 12 hours.[/FONT][FONT=&quot]. Rinse well in clean water before proceeding.

This is from the Cookshack forum
[/FONT]