turkey breast

DWFII · 09-03-2005, 12:55 PM

I'd like to do a turkey breast come Monday. In the past I have brined and cooked over indirect heat. Since the Bandera is a smoker and not a grill, I am curious as to how ya'll do a turkey breast. Low and slow I presume and to what temp?

chad · 09-03-2005, 01:02 PM

250-275 until it reaches 170 (maybe 165 and foil it lightly to let it rest - it'll keep cooking to 170).

DWFII · 09-03-2005, 01:49 PM

Dave,

Thanks.

My pit runs pretty good at 220-240. It's like it's zoned in. I don't know if I can keep it at 250 or above without a hair dryer.

Thoughts?

kcquer · 09-03-2005, 02:18 PM

DFWII, Low and slow isn't required for turkey as it isn't a cantacerous(sp?) tough cut like a butt or brisket that needs time to tenderize. Slowing the cooking time can add to drying, so if you can get the temp higher, that's good but not essential.

BTW-Most commercially available turkey breasts are prebrined (will say injected/packed in a solution of xx% of ......) that means its brined. Additional brining really isn't necessary for moisture. If you're using it as a means to carry in some extra flavor and it's worked for you in the past, stick with what you're comfortable with.

jminion · 09-03-2005, 02:41 PM

Agree with kcquer, pit temp of 275 or higher and take the internal on breast to no higher than 160. I pull anywhere from 155 to 157 internal and let rest before carving.

09-03-2005, 12:55 PM	#1
DWFII On the road to being a farker Join Date: 08-24-05 Downloads: 0 Uploads: 0	turkey breast I'd like to do a turkey breast come Monday. In the past I have brined and cooked over indirect heat. Since the Bandera is a smoker and not a grill, I am curious as to how ya'll do a turkey breast. Low and slow I presume and to what temp? __________________ DW In the High Desert of Central Oregon CG w/SFB WSM wishing for:Vicmarc 200

09-03-2005, 01:02 PM	#2
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL Downloads: 0 Uploads: 0	RE: turkey breast 250-275 until it reaches 170 (maybe 165 and foil it lightly to let it rest - it'll keep cooking to 170). __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker

09-03-2005, 01:49 PM	#3
DWFII On the road to being a farker Join Date: 08-24-05 Downloads: 0 Uploads: 0	RE: turkey breast Dave, Thanks. My pit runs pretty good at 220-240. It's like it's zoned in. I don't know if I can keep it at 250 or above without a hair dryer. Thoughts? __________________ DW In the High Desert of Central Oregon CG w/SFB WSM wishing for:Vicmarc 200

09-03-2005, 02:18 PM	#4
kcquer Lives in Spirit Join Date: 02-17-04 Location: Wherever there's Sweet Blue Downloads: 0 Uploads: 0	RE: turkey breast DFWII, Low and slow isn't required for turkey as it isn't a cantacerous(sp?) tough cut like a butt or brisket that needs time to tenderize. Slowing the cooking time can add to drying, so if you can get the temp higher, that's good but not essential. BTW-Most commercially available turkey breasts are prebrined (will say injected/packed in a solution of xx% of ......) that means its brined. Additional brining really isn't necessary for moisture. If you're using it as a means to carry in some extra flavor and it's worked for you in the past, stick with what you're comfortable with.

09-03-2005, 02:41 PM	#5
jminion is one Smokin' Farker Join Date: 07-07-04 Location: Federal Way WA Downloads: 0 Uploads: 0	RE: turkey breast Agree with kcquer, pit temp of 275 or higher and take the internal on breast to no higher than 160. I pull anywhere from 155 to 157 internal and let rest before carving. __________________ Jim www.twoloosescrewsbbq.com Ole Hickory EL/EDx WSM Primos Klose couple of Ranch kettles

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