Dry Turkey Breast

Former Member

I have been using my Cookshack for quite some time now and it has always produced great product, but for the 4th I smoked a turkey breast just a little over 8 pounds and it turned out very, very dry. I have done at least 15 turkey breasts in the Cookshack and never had this problem. I brined it overnight, just as always, and cooked it for just under 7 hours at 225. I did remove the skin and applied a rub before cooking. The internal temp was 170 when I pulled it. The turkey breast was "self-basting" and that was the first time I used a self-basting turkey breast. Could that have affected it taking the brine?

7/5/092:59 PM

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pagsMember

Did you always remove the skin? Wouldn't that dry it out more?

7/5/093:59 PM

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Former Member

170 is high for a breast.

Even if you brined a "self basted" it would more likely be more salty, but it wouldn't dry out.

And always test your temp probes, they can go wrong over time.

If I'm cooking just a straight breast, I do 160

7/5/095:34 PM

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wheelzSmmmmoooookin'!

Did you let it rest before carving/slicing? If not, that will really dry it out - at least that's been my experience.

I did a boneless breast last week - Butterball "enhanced" 11%. Left the house for a bit, came back & the temp had run to 174*. Took it out, tented for 30-45 minutes. Skin was worthless but the meat was still juicy.

Just my $0.02