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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-10-2007, 09:54 PM   #1
The Pickled Pig
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Default 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?
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Unread 09-10-2007, 10:35 PM   #2
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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.
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Unread 09-10-2007, 10:44 PM   #3
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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.
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Unread 09-11-2007, 08:54 AM   #4
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Do a search for posts by KCQuer about turkey breasts. It was one of his favorites to cook.
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Unread 09-11-2007, 10:21 AM   #5
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Quote:
Originally Posted by jt View Post
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
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Unread 09-11-2007, 10:55 AM   #6
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Great. Thanks for all of the info.
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Unread 09-11-2007, 12:30 PM   #7
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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
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