Reply to "Turkey Reports - 2009"

Did my first turkey breast the other day and am very pleased for my first attempt.


1: Smokette
2. 8.1 lb Bone-In-breast (3% solution)
3. Brined for 7 hours in brine with salt, sugar and honey. Patted dry and put brown sugar and olive oil over and under skin andin cavity. Put into fridge for 3 hours. Covered in butter soaked cheese cloth for entire smoke. 2.5oz Hickory / 2.1 oz Apple.
4. 260*.
5. 2 hours 20 mins.
6. Took out at 158* internal temp and foiled into cooler w/towels for 1 hour (temp rose to aprox 167*). Meat was tender, juicy and flavorful. Plan to brine longer next time (12-15 hours) and add more brown under the skin and do a butter/sugar injection. Also plan to do it at 240-250 and remove at 150 or 155* internal temp then foil for an hour or so (until 160*). Skin was rubbery but I never eat the skin anyway so don't care.

Nate
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