fresh boneless domestic turkey breast - The HuntingPA.com Outdoor Community
 
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post #1 of 5 (permalink) Old 05-07-2019, 08:13 AM Thread Starter
Diehard Outdoorsman
 
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fresh boneless domestic turkey breast

Hello...

I'm asking input info on smoking a boneless turkey breast in my LEM electric smoker.. dry or wet brine ? how long in the smoker? type of wood chip preference ?

internal temp? all I've done is mostly salmon. never did a large piece of meat.. my internal temp for my unit can hold at 225 degrees


Thanks.. NR
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post #2 of 5 (permalink) Old 05-07-2019, 08:36 AM
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I would definitely soak in a salt and sugar brine since turkey breast is dry to start with, the salt and sugar will give you some moisture. The recommended internal temperature for a turkey breast is 165 degrees. I would use Hickory to smoke and smoke low and slow. Make sure the probe thermometer is in the thickest part of the breast. You didn't say what the breast weighs which would make a difference in how long you smoke it, I would give it two to three hours of smoke depending on the weight.

Last edited by Woods walker; 05-07-2019 at 08:40 AM.
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post #3 of 5 (permalink) Old 05-07-2019, 10:57 AM Thread Starter
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Quote:
Originally Posted by Woods walker View Post
I would definitely soak in a salt and sugar brine since turkey breast is dry to start with, the salt and sugar will give you some moisture. The recommended internal temperature for a turkey breast is 165 degrees. I would use Hickory to smoke and smoke low and slow. Make sure the probe thermometer is in the thickest part of the breast. You didn't say what the breast weighs which would make a difference in how long you smoke it, I would give it two to three hours of smoke depending on the weight.

WW thank you.. the breasts are 8lbs thanks again
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post #4 of 5 (permalink) Old 05-17-2019, 02:32 PM
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NR, I also used to lay bacon strips across mine when I smoked them. Brined them and used hickory too, like WW said. They were wild ones though, not domestic.
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post #5 of 5 (permalink) Old 05-17-2019, 03:23 PM
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I smoke my wild breast right off the bird. Quick brine in juice, garlic, olive oil, salt pepper. Light rub of seasoning. Hickory and apple chunks. 250 degree smoker, run it to the 160-165. Nice and juicy.
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