Smoked Turkey Breast Questions

[troymeister]

My local Grocery had this beautiful turkey breast on sale...I couldn't pass it up.

I am dry brining it at the moment with salt and a poultry rub.

I never actually smoked a turkey breast before.

Does anyone have any tips or ideas? My plan is Weber 22 with SnS, 300°-325° with some apple wood for smoke. Maybe injecting with butter?

[Andrrr]

I’ve always followed the Aaron Franklin method and had success.

https://houseandhome.com/recipe/bbq-turkey-breast-recipe/

[Sid P]

+1 for AF’s method. Works great.

[rodkeary]

+2 for AF’s method. Be sure to make his BBQ sauce with an espresso shot.

[Steve R.]

That's my go-to method. And make the espresso bbq sauce.

[Draznnl]

I go 350 so the skin gets crisp. I’ve never injected. That’s not to say you shouldn’t, just that mine have always come out well without. It should be done in 2 or 3 hours.

[NumbWhistle]

I typically dry brine or salt my turkey for 1-2 days, then cook around 300-325. In terms of rubs, I keep it pretty simple so as to not make the turkey too salty. I agree with the 160 and let it rest to get to 165. If it crosses 165 while still on the out, it goo overshoot the temp and start getting dry.

I actually just completed a turkey cook on my new pit (LSG) today.

[BKYDBBQ]

Sounds like a plan to me...Malcolm Reed has a couple of turkey breast recipes on his website. Even if you don't follow the recipe for seasonings the cooking process would still be the same.

I have done the Cajun Turkey breast and it was really good...I did not have one of the netted breasts but one like yours and i did make a club sandwich out of it...

https://howtobbqright.com/2019/11/07/cajun-turkey-club/

[DavidNorcross]

This^^^^^^

[Starsky]

I will usually wet brine mine using concentrate apple juice, salt, brown sugar and whatever spices tickle my fancy. At least 1 day. Hopefully 2

[DavidNorcross]

This has turkey sandwich written all over it! Hope it goes well.

[Steve B]

Turkey Sammies are better than the original meal. It’s the main reason I ever make turkey breasts.

[troymeister]

Here is the final product y'all. I appreciate all of your suggestions.

https://pitmaster.amazingribs.com/forum/food-recipes-techniques-show-us-what-youre-cooking/show-tell/1525086-show-us-what-you-re-cooking-suwyc-volume-32-winter-2023-2024/page12

[HouseHomey]

That turkey looked amazing! I love a wet brine for turkey. When wet brine I’m cooking for the meat and not the skin. So much flavor can be there with a wet brine and quality turkey. Yum! Turkey skin is thick but when done right and crispy it’s amazing.
I’d eat that!

[Steve B]

Who is this? Do I know you?😂😂