Help a turkey noob in this thread

[Skelly]

So, I play with all things piggy and some things that moo and cluck, but I've never smoked a turkey. I don't really want to do anything experimental because I'm serving a small group of folks on T'Giving that just want good turkey. I'm working with the PBC, and I have a 7 lb breast. My first thought is to dry brine for about 36 hours, give a light rub with olive oil, and sprinkle with PBC's own all purpose rub. Then smoke at about 325-350 per my Maverick thermometer until nearly done, then crack the lid for 20 more mins. Is there any good reason to do any different?

Also, I think I've read here that I should allot about 2-2.5 hours for a breast? I've never done ANY turkey, and I'm a little nervous with people counting on me to use Meathead's method for a whole turkey without some advice. Thanks for any input.

[Huskee]

You'll have the same difficulty doing just a breast as you would a whole turkey, minus the awkward size of course. The breast will be the hardest thing to get delectable. I would suggest injecting it. Turkey breast is inherently drier than chicken breast, even if you only take it to 160, and even if you dry brine well in advance. Otherwise I'd say a cook temp of at least 350 to make sure that skin is crisp, plus the quicker the cook the better with breast-only.

[Skelly]

You'll have the same difficulty doing just a breast as you would a whole turkey, minus the awkward size of course. The breast will be the hardest thing to get delectable. I would suggest injecting it. Turkey breast is inherently drier than chicken breast, even if you only take it to 160, and even if you dry brine well in advance. Otherwise I'd say a cook temp of at least 350 to make sure that skin is crisp, plus the quicker the cook the better with breast-only.

Thanks Huskee any suggestions for an injection, and would I be okay to count on 3 hours or less if I run it around 375-400?

[JeffJ]

I disagree with Huskee (don't believe I just typed that) on this. A good brine or dry-brine should be sufficient if your breast is bone-in and skin-on. Run your PBC in the 320+ range and pull when the breast hits 160 internal and you should produce excellent results based upon what you described. If the skin envelopes the meat, it should provide enough fat to keep the internal meat moist.

[Skelly]

Very interesting contrast of opinion here... It definitely has the bone still in, and I would assume that means skin still on (still in the wrapping, and I bought in a rush). I like the hot cook for crispy skin, but I'm sort of winging it (no pun intended).

[HouseHomey]

SkellyJeffJ Huskee I'm going to disagree with all of you. I have cooked many a whole and half breast in the oven, COS and Kettles. A brined turkey breast is amazing. The way the liquid gets that salt in there is awesome. You can get lemon, thyme and bay etc.. in that flavor too.

There is far more turkey then there is skin. Focus on tasty, moist and flavorful meat. So maybe you get the skin right and the meat was not your focus, so now let's see you split that skin between your guests. Always ask yourself "how will this be used." Then make a decision on what to focus on until you get really good at the whole thing.

often times by the time the breast finishes resting the skin is moist again. If you are not a wet brine guy I understand. Keep in mind that wet brined birds tend to cook faster. I would not take my whole breast to more than 155 max and get it off the heat asap and let rest, thats just my take. I would not do over 350° max, Huskee is certainly right, they can get to cardboard status in a hurry!

IMHO Nailing a turkey is fantastic!!! I also love birds though, I'm weird that way. Whole Chicken is fantastic too.

Good luck and great cooking my friend.

[Huskee]

Disagreements are a GOOD thing! I've never had good luck with a turkey breast, dry brined or wet brined (and I prefer wet brine for poultry & pork, always). Always comes out a bit too dry, making me crave gravy, and that's pulling it at 155ish. Could it be my choice of bird, bargain bin vs free range extra happy gourmet-fed birds? Perhaps. I look forward to your results.

[ComfortablyNumb]

I`m going to disagree with that, Huskee must still be in the newlywed stage of life. However, if he's correct, then I have done my good deed for the day already......

[HouseHomey]

Birds are a bear. Yes disagreements are good, especially here. The pit rocks. Your still are correct. Cardboard in no time flat. I made impromptu bird today. Was awesome!! Still like a brined bird better. I'm over the skin. I think cuz I make so much chicken I cook for the meat and not the skin. Variables go away.

[Mr. Bones]

If I might interject here, I'd do more than one breast fer a 'Small Group of Folks'
Otherwise, smoke at will...lotsa great advice been given here, to consider.
What cooker ya' usin'? Crack th' lid sounds PBC.What choice of wood? Jus' curious, ain't no wrong way, tryin' to learn, here.
Watch it like a hawk, don't let it get dry, would be my contribution.
Happy Thanksgiving!

[Skelly]

Mr. Bones Yes to the PBC. Haven't really thought about it, but assumed I'd use apple chunks since they're sitting here. You probably won't learn much from me...the closest I've come to smoking a turkey is taking sliced deli meat, putting on bread w/ cheese, and microwaving...

[Steve R.]

I'm team Huskee. Not to say that it can't be done, but the breast is the hardest part. Get that down, and a whole bird isn't any different, imho.

[PaulstheRibList]

I've been cooking only Turkey Breast for the last year. I LOVE WHOLE BIRDS! And I love dark meat...But whole birds are far more work. We're getting rave reviews on the turkey. People expect dry, bland turkey, and the get something unexpected. We are calling it the #TurkeyRevolution. Harder to see, but a Huge Smoke Ring on Turkey, which I always love.

Just don't overcook it!!! These come from the commercial supplier in a brine-ish thing, and skin. I remove the skin. It's just to inconsistent. Often with a lot of fat in that skin and it only works if you remove the big fat, which just is not worth the effort. I've got a #ThanksgivingTurkeyList going, if anyone wants to drive over and pick one up Thanksgiving morning.

#WeHaveSoMuchToBeThankfulFor
#LikeHuskeeMovingInTheRecentlyAvailableHouseDownTh eStreet

[Steve R.]

This photo could make me crave a turkey sammich after a few days of Thanksgiving leftovers.

[HouseHomey]

May I join your flock. Ha, I live me some bird but Huskee and Mr. Bones are right.... cardboard in seconds if you turn your back. Brother... great looking slices. I need a sammich

[PaulstheRibList]

Oh, and we smoke the turkey over a clean, live-wood fire. Desired cooking Temps of 275-300. Sometimes it has to be 250 depending on what else is on the pit and where. Time really depends on the temp, and whether the bird was frozen, sorta-frozen or thawed when we put it on. We prefer thawed and pliable, but it doesn't always work out that way. A small lobe (2.5 pounds) that is thawed takes a couple hours to get to 160ish at 275. Bigger and frozen take forever. They seem to hang out at 150 for a couple hours if the pit is at 225-250.

[Bigbass300]

Nice slicing...see so many pics of turkey breasts sliced like in a Halmark movie

[Thunder77]

If you have a kamado cooker, do it in the kamado! I just did a breast last weekend, and it was incredible! Cooked at 325-350, Nice crispy skin, and juicy meat. I love doing whole birds for the look of the finished product. I do mine in the oven, so the house smells great, using the Meathead method of cooking right on a rack, with a water/drip pan about 3" below the bird. The bird is cooked a lot more quickly that way, and I have been consistently getting rave reviews on my birds. And yes, I DO stuff my turkeys. My family won't let me do it any other way. But I pre-heat the stuffing so it can come up to temp before the bird overcooks.

Oops, sorry, didn't mean to hijack this thread.

[JeffJ]

If the cavity doesn't provide room for enough stuffing and you have to cook extra in a roasting pan, consider topping it with turkey legs that you've poked several holes into. It produces similar results.

[EdF]

Good tip, JeffJ !

Thunder77 - your method is a lot like mine - I'm not allowed to skip the stuffing either: https://www.evernote.com/l/AKIPIWtH6...z_iRGPCCLGcIps

[Thunder77]

Good idea JeffJ!

[sp2573]

It's hard to mess anything up on the pbc I did two turkeys on Sunday for an early Thanksgiving dinner and they both turned out really juicy and flavorful.

[Mr. Bones]

Beautimous!

[Hoovie]

The way I do turkey breast is as follows.
Remove skin from turkey breast and fillet the breast from the bone while charcoal is heating up.
​​​​Remove the tendon or whatever the hard stringy thing is that is hiding in the breast.
Sprinkle kosher salt and coarse ground black pepper on breasts.(Or whatever rub you prefer. Rosemary and garlic is pretty tasty too.)
After coals are ready put breasts directly on grate.
Cook until 115_120 degrees.
Wrap in foil with 1/3 stick of butter.
Finish cooking to 165degrees.
Remove from heat and rest for 10 minutes.
Slice on cutting board and return to packet of liquid.
Cooks fairly quickly. I would say about 1.5 hours total cook time at 275 ish.
For my money, hands down BEST turkey breast on the planet.


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