turkey breast inquiry

Since none of the turkey experts chimed in yet,I'll give a couple thoughts.

We cook breasts,to give as gifts.

Brine at least six hrs.

Season over and under skin.

Don't use a rub with much sugar.

Cook at 325�-350�.

Pull at 160� internal.

Foil and let set for 30 mins.

Even better as a sandwich,the next day.

Works for us.

Tom:

Any suggestions for how to cook in a smokette. Planning on doing one this weekend.

Thanks,

Fred

Try the search above for turkey and read Smokin's Brining 101.

He is the "master".

Rude Pete,out in your neck o' the woods,does a great dry brined turkey.

You might look for it in your search.


I like about a six lb bone in non- injected breast,brined overnight in Smokin's Honey Brine.

They are hard to find,so I still brine all but Butterball.

Rinse real well and dry well.

If you have time to air dry,uncovered ,in the refrig for a few hrs-this will help the skin.

Use a rub that is not too salty.

An easy approach is to mix a couple Tbsp of rub in a cup of mayo.

Rub all over and under the skin.

I wrap mine in a layer of vinegar soaked cheesecloth-some folks use melted butter.

I like fruitwood of any kind,or even pecan.

Run your Smokette as hot as it will run,set your side racks high,and cook on the middle rack.

Take it to 160� internal,spray it with a little apple juice ,and plastic wrap & foil it at least an hour.

It is difficult to get great skin,cooking slow and low.

Many folks discard,after cooking.

It is even better chilled over night and on sandwiches the next day.

The smoke will usually be better,as well.

It will freeze great,as well.

Hope this helps a little.

Tom:

Thanks again.

Fred

Ditto on the thanks Tom. I've never bought a t/b before and for whatever reason, I was expecting it to be larger than three lbs. Isn't that kind of puny?

Rick

Pigeon?