Turkey Breast tastes 10X better than it looks.

[Lonzinomaker]

Just took this turkey breast out of the #3.
Brined in mix of 1.5gal water, 1.5c kosher salt, 2Tbs sage, 2Tbs onion powder, 2Tbs garlic granules, 1Tbs ground black pepper, 1Tbs ground celery seeds, 6 bay leaves and 1.5tsp Cure #1 for 12 hours. Put 4oz of cherry chunks in smoker. Cooked in #3 at 150 deg X 90 min for smoke then raised temp to 225 until internal temp hit 155 deg. Got about 3.5 hours of smoke total.  Will be slicing tomorrow and taking to relatives for dinner Thur.
Had to sample and it tastes 10X better than it looks!

 

[es1025]

I would recommend a higher beginning temperature maybe 225. I smoke my birds at 265.

 

[LarryD]

Turkey is one of the few things I throw in to my #2 and just set it to 250 and forget it...

 

[Dadwearsanapron]

Looks good.  How many hours would you anticipate smoking for an 8lb. Turkey breast at 225 degrees?  Going to give this recipe a try tomorrow.  Also, just curious why you would slice the breast prior to serving the next day? Does that help with flavor/texture?  Thanks so much for sharing the recipe and all additional comments.

 

[old sarge]

Dave - That bird looks great!

Dadwearsanapron - Why not stop by the intro section and say howdy to all and maybe a little about yourself.  And welcome from SE Arizona!

 

[es1025]

Dads, 225 is way to low. Go to a minimum of 240. I smoke my turkey at 260-270. Assume 40 minutes per lb. 8# is 320 minutes. 5 hours and 20 minutes.

 

[LarryD]

Dads, 225 is way to low. Go to a minimum of 240. I smoke my turkey at 260-270. Assume 40 minutes per lb. 8# is 320 minutes. 5 hours and 20 minutes.

I've never had a turkey take that long...  I did a 14 lb last week and it was only 2.5 hours @ 250...  165 internal temp in either breast.  Looked and tasted great!  Do you brine your birds?

 

[Lonzinomaker]

I sliced ahead of time because the people we are joining have a small kitchen and it is just easier. Won't dry out because it is well wrapped in plastic film.

I also like cooking at lower temp to help keep it moist and get a developed smoke flavor.

 

[es1025]

Larry, I brine my turkey's.

A turkey takes about 30-40 per pound depending on the outside factors.  Today, it less than 30 right now in NJ, the bird has been in 30 minutes and still in the 30 degree range, the smoker is almost 260. Every bird is different.