Smoked Turkey

ABBD

Ten Pointer
Contributor
Brined turkey breast for 12hrs (Felt like time was right gauging the saltiness at the ultimate taste test) rinsed , patted it dry, then dashed it with a little paprika, cracked pepper, and thyme. Tied it up with twine to get a uniform cook.

Into the smoker over pecan wood. I was looking for a internal temp of 165 degrees. I ran the smoker external temp around 225-250. I let it rest for a bit... then carved.

Looking forward to turkey sandwiches this upcoming work week!
 

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Brined turkey breast for 12hrs (Felt like time was right gauging the saltiness at the ultimate taste test) rinsed , patted it dry, then dashed it with a little paprika, cracked pepper, and thyme. Tied it up with twine to get a uniform cook.

Into the smoker over pecan wood. I was looking for a internal temp of 165 degrees. I ran the smoker external temp around 225-250. I let it rest for a bit... then carved.

Looking forward to turkey sandwiches this upcoming work week!
Nice
 

YanceyGreenhorn

Still Not a Moderator
Brined turkey breast for 12hrs (Felt like time was right gauging the saltiness at the ultimate taste test) rinsed , patted it dry, then dashed it with a little paprika, cracked pepper, and thyme. Tied it up with twine to get a uniform cook.

Into the smoker over pecan wood. I was looking for a internal temp of 165 degrees. I ran the smoker external temp around 225-250. I let it rest for a bit... then carved.

Looking forward to turkey sandwiches this upcoming work week!
You reckon that internal temp would be a good target for these Jake breasts I got?
 

Moose

Administrator
Staff member
Contributor
You reckon that internal temp would be a good target for these Jake breasts I got?
165 is the safe temp to cook chicken and turkey to so I bet it be right. When I cook a whole turkey I pull it out prior to it hitting 165 and let it rest with foil over it. It will continue to cook and hit thar 165. You go much over 165 you get a very dry bird.
 

ABBD

Ten Pointer
Contributor
165 is the safe temp to cook chicken and turkey to so I bet it be right. When I cook a whole turkey I pull it out prior to it hitting 165 and let it rest with foil over it. It will continue to cook and hit thar 165. You go much over 165 you get a very dry bird.
Yep. If I was going to write a response this would be it. Pull just shy and let it creep in a wrap. I will say that the brine seems to help with moisture retention.
 
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