Turkey Breast

The Pickled Pig · 09-10-2007, 08:54 PM

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 · 09-10-2007, 09:35 PM

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 · 09-10-2007, 09:44 PM

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 · 09-11-2007, 07:54 AM

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

willkat98 · 09-11-2007, 09:21 AM

Quote:

Originally Posted by jt

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

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

The Pickled Pig · 09-11-2007, 09:55 AM

Great. Thanks for all of the info.

Ron_L · 09-11-2007, 11:30 AM

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.

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

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.. Rinse well in clean water before proceeding.

This is from the Cookshack forum

09-10-2007, 08:54 PM	#1
The Pickled Pig is One Chatty Farker Join Date: 06-21-07 Location: Overland Park, KS Downloads: 0 Uploads: 0	Turkey Breast 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? __________________ Paul Ostrom The Pickled Pig Twitter - @ThePickledPig CBJ, WSM, UDS Cookers, Weber Gasser, Weber One Touch Gold Kettle,

09-10-2007, 09:35 PM	#2
River City Smokehouse is One Chatty Farker Join Date: 09-25-05 Location: Jefferson City, Missouri Downloads: 0 Uploads: 0	I like to do my turkey breasts a bit hotter and faster. At 325F 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 165F. Hope this helps. __________________ "Please let me be the person my dog thinks I am." ~Author Unknown 8 x 18 Haulmark Trailer Fast Eddy FEC 100 Traeger Texas BBQ 075 UDS "Cool Hand Luke" 3 Weber Kettles and a Yellow Thermapen KCBS Certified BBQ Judge #8425

09-10-2007, 09:44 PM	#3
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	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. __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

09-11-2007, 07:54 AM	#4
jt Babbling Farker Join Date: 02-10-04 Location: BFE Downloads: 0 Uploads: 0	Do a search for posts by KCQuer about turkey breasts. It was one of his favorites to cook. __________________ I didn't hijack the thread. I just took it in a completely different direction. Spicewine, 2 Dutch Ovens, Weber OTP, 18 " Weber Kettle, White Mountain Ice Cream Freezer, Whirly Pop, Cast Iron Hot Dog cooker, and a 10 year old. Moink. RIP - my NB Bandera "Sweet Blue to all" - E

09-11-2007, 09:55 AM	#6
The Pickled Pig is One Chatty Farker Join Date: 06-21-07 Location: Overland Park, KS Downloads: 0 Uploads: 0	Great. Thanks for all of the info. __________________ Paul Ostrom The Pickled Pig Twitter - @ThePickledPig CBJ, WSM, UDS Cookers, Weber Gasser, Weber One Touch Gold Kettle,

09-11-2007, 11:30 AM	#7
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	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. 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 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.. Rinse well in clean water before proceeding. This is from the Cookshack forum __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

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