Skip to main content

We smoked a couple of large turkey breasts w/skin that were injected with Italian dressing and then smoked at 250 degrees for about 2.5 hours to an internal temp. of 155. Came out well and then chilled till next day and then sliced. I did not use any rub and the breasts were moist and tasty. I used two apple wood chunks. All went well but my question is that the skin, although crispy, was rather bitter. The breasts were wonderfully flavored without being oversmoked. Curious, why the skin was bitter.
Original Post

Replies sorted oldest to newest

Add Reply

×
×
×
×
Link copied to your clipboard.
×