Turkey Breast

[tommer]

I thinking about smoking a turkey breast (~8lbs) this weekend and I'm wondering if anyone can offer some advice.
I've read in a bunch of other threads here that people think I should go with a higher temperature (~300*) as the meat is already tender - while others think that a low & slow still works fine.
Also, any COTS marinades/rubs you might suggest for turkey?
Many thanks.
--Tom in Maryland

[jerkylips]

I don't know that there's a real advantage in doing a turkey breast as low as you would brisket or butt. Turkey skin can get rubbery, so even if you go low, you'll have to finish it off higher to crisp up the skin. I did several turkey breasts around that size last summer, kept my temp around 300 - they turned out great.

As far as the marinade goes, make sure you're not getting a "basted" turkey. If you buy one like that, it's already been brined & has a fair amount of salt - doing something on top of that may get you saltier than you want.

Something I'm planning to play with this summer is a gremolata-type rub (lemon zest, garlic, parsley, & rosemary). I've done this in the oven with good results, just not sure how the lemon/smoke combo will be..

[tommer]

Apr 1, 2010 16:20:30 GMT -5 jerkylips said:

I don't know that there's a real advantage in doing a turkey breast as low as you would brisket or butt. Turkey skin can get rubbery, so even if you go low, you'll have to finish it off higher to crisp up the skin. I did several turkey breasts around that size last summer, kept my temp around 300 - they turned out great.

As far as the marinade goes, make sure you're not getting a "basted" turkey. If you buy one like that, it's already been brined & has a fair amount of salt - doing something on top of that may get you saltier than you want.

Something I'm planning to play with this summer is a gremolata-type rub (lemon zest, garlic, parsley, & rosemary). I've done this in the oven with good results, just not sure how the lemon/smoke combo will be..

Awesome tip, thank you! I checked this morning and it turns out that the wife *did* buy a "basted" turkey so I guess I'm gonna just chuck this bad boy in there and see how it goes.

I'm thinking about doing the first or second hour with the water in there and then take it out for the rest of the time - I'm guessing it'll take 4-5 hours to cook, no?

Thanks again!

--Tom

[tapnosam]

WELL Tom, how did it come out? I'm doing one tomorrow. Mine is not basted. Any ideas on brines?