Just cooked a turkey breast on a Camp Chef pellet grill. I went High Smoke for an hour, and then went to 325 until the internal temp was 165.
Noticed a couple of things.
1. The turkey was a bit tough
2. The turkey was dryer than I expected it would be. (I know turkey breast is normally very dry, I was hoping that this might work to keep more of the juices in.
I did not marinade it, I just put some Salt Lick chicken seasoning on them.
The flavor came out good, just a bit tough and dry.
What should I try next time. (the wifey really likes smoked turkey)
Noticed a couple of things.
1. The turkey was a bit tough
2. The turkey was dryer than I expected it would be. (I know turkey breast is normally very dry, I was hoping that this might work to keep more of the juices in.
I did not marinade it, I just put some Salt Lick chicken seasoning on them.
The flavor came out good, just a bit tough and dry.
What should I try next time. (the wifey really likes smoked turkey)
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