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Turkey Breast Roast

 
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Fatchef



Joined: 09 Nov 2011
Posts: 10

PostPosted: Tue Jun 12 12 5:25 am    Post subject: Turkey Breast Roast Reply with quote

I am smoking a turkey for my Birthday, but it is not a traditional bird.I do not have a regular whole turkey, but rather a breast roast (picture the turkey lunch meat in the deli window). I would say it is probably around 12-15#'s. I decided to not brine it since it already has the 15% solution, but now i am concerned with the cooking time and temp. I know my finishing temp needs to be 160ish, but should i still cook it at around 275? About how long per pound should i plan for as well? I am doing this for a lunch party and want to have it done in time.

Any help would be appreciated!! Confused
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cfiffpm



Joined: 13 Jun 2014
Posts: 12

PostPosted: Sat Aug 01 15 1:30 pm    Post subject: Reply with quote

Sorry to see no replies, I also have a turkey breast roast I'd like to try. Will it suffer for not having a skin, and if so do you wrap it in foil? Will low and slow dry it out?
Anybody done one?
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Pete Mazz
BBQ Fan


Joined: 01 Jun 2015
Posts: 193
Location: Bucks County, PA

PostPosted: Sat Aug 01 15 5:19 pm    Post subject: Reply with quote

I always inject turkey with chicken broth and butter, along with hot sauce and seasoning if you want. Take it out ~150-155 and it'll get up to 160 on it's own or it'll get dry. Cook temps can go up to 350. Salt the skin if you want it crispy.
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