Help with Turkey Breast

06Saleen · Newbie Joined: 09 Sep 2009 Posts: 28

I have a nice 8lb turkey breast that my wife wants me to smoke, but I am unsure of how. Should I brine it? How long to smoke and what temps)

Help!

andy_christy · Posted: Sep 21 2009 Post subject:

I always brine my turkeys & smoke them @ 250* until an internal temp. of 160*.
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06Saleen · Newbie Joined: 09 Sep 2009 Posts: 28

What kind of a brine solution and for how long?

SmokinOkie · BBQ Super Pro Joined: 16 Aug 2005 Posts: 2078

I have two articles for you

Brining:
Brining 101

and turkey:

Turkey 101

Smokin'

06Saleen · Newbie Joined: 09 Sep 2009 Posts: 28

Ok, I utilized the recipe posted at http://www.virtualweberbullet.com/turkey5.html. The turkey came out golden brown (as in the pictures). One thing that bothered me is the temps. my WSM (with only one other cook on it prior to this) peaked at about 320 and then settled at about 300. I left ALL the vents open the entire time to keep it this hot. The directions indicated that right after I put the turkey on I should put all the bottom vents at 50%. But if I did that I am afraid my temps (as measured on the built in thermometer in the top) would have hung around 250.. Thoughts?

erniesshop · Posted: Sep 25 2009 Post subject:

250 is where I cook my Turkey's ?????

Trilbysdad · Newbie Joined: 12 Feb 2008 Posts: 28 Location: Hanson, MA

Last Thanksgiving I brined a 8 lb turkey breast over night. The brine consisted of:
brown sugar, real maple syrup, sea sault, soy sause, garlic cloves, bay leaves and thyme. I boiled it until the sugar melted then let it cool. Once the brine was cooled in went the turkey and it sat in the fridge overnight.

Thanksgiving morning I removed the turkey from the brine and dried it off. I took two of the cloves of garlic and melted butter, added maple syrup and honey. I injected this into the turkey. I then lightly rubbed salt, pepper and poultry rub (Everglade Seasoning from Michelbobs).

Dude, my wife said it was the BEST turkey she has ever eaten. I took that as a fine complement Laughing

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06Saleen · Newbie Joined: 09 Sep 2009 Posts: 28

Turkey came out awesome. I used applewood (about 3 chunks) and it was a little smokey. I am finding a little wood goes a long way.

Turkey was moist as heck. Only took about 2.5 hours total. I think brining really helped.