Turkey Breast - Cooking Time

Mitch · 08-22-2009, 03:13 PM

What is your guestimate for cooking time for turkey breast per pound @ 225*?

Saiko · 08-22-2009, 03:41 PM

I'm guessing about 4 hours or so for a breast? I looked back at my turkey post and the only cooking time I mentioned was that it was 130 internal after 90 minutes.
If you don't want a rubbery skin, you might want to boost your temps for a bit, at least the end of the smoke. Here is a my turkey breast smoke post, where I was smoking them for sandwiches so I just removed the skin:
http://www.bbq-brethren.com/forum/sh...ad.php?t=59514

If I was shooting for a crispy skin, I'd probably smoke it at 225 for an hour or two, then boost temps to at least 275, if not 325 till done. Of course if you do that, your cooking times will also drop quite a bit.

Redheart · 08-22-2009, 04:26 PM

I allow 40 minutes a pound for birds over 16lbs in my S&G with a pan of broth or marinade to moisten. It usually takes me 30 t0 35 minutes a pound for smaller birds.
But who am I? I just found my matches!

Mitch · 08-22-2009, 04:37 PM

Thanks guys. I don't care for turkey much, but promised the better-half I'd make some for sandwiches. For me------------I'm doing feather bones.

Skidder · 08-22-2009, 04:41 PM

Brining will make a huge difference if you have the time. Helps keep the breast moist during a long and low cook.

ricksegers · 08-22-2009, 08:39 PM

Use Saiko's honey brine. It makes the best turkey I've ever done...

08-22-2009, 03:13 PM	#1
Mitch is One Chatty Farker Join Date: 10-22-07 Location: Lincoln NE	Turkey Breast - Cooking Time What is your guestimate for cooking time for turkey breast per pound @ 225*? __________________ Gator Pit Entertainer Stumps GF223 Lg. BGE

08-22-2009, 03:41 PM	#2
Saiko is Blowin Smoke! Join Date: 12-24-03 Location: Kennesaw, GA	I'm guessing about 4 hours or so for a breast? I looked back at my turkey post and the only cooking time I mentioned was that it was 130 internal after 90 minutes. If you don't want a rubbery skin, you might want to boost your temps for a bit, at least the end of the smoke. Here is a my turkey breast smoke post, where I was smoking them for sandwiches so I just removed the skin: http://www.bbq-brethren.com/forum/sh...ad.php?t=59514 If I was shooting for a crispy skin, I'd probably smoke it at 225 for an hour or two, then boost temps to at least 275, if not 325 till done. Of course if you do that, your cooking times will also drop quite a bit. __________________ "Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead."

08-22-2009, 04:37 PM	#4
Mitch is One Chatty Farker Join Date: 10-22-07 Location: Lincoln NE	Thanks guys. I don't care for turkey much, but promised the better-half I'd make some for sandwiches. For me------------I'm doing feather bones. __________________ Gator Pit Entertainer Stumps GF223 Lg. BGE

08-22-2009, 08:39 PM	#6
ricksegers Full Fledged Farker Join Date: 08-11-03 Location: Island off the GA Coast	Use Saiko's honey brine. It makes the best turkey I've ever done... __________________ Rick Segers KCBS Certified Judge/Fl BBQ Assoc Certified Judge/MBN Judge

08-22-2009, 04:26 PM	#3
Redheart is one Smokin' Farker Join Date: 07-03-09 Location: Omaha, NE	I allow 40 minutes a pound for birds over 16lbs in my S&G with a pan of broth or marinade to moisten. It usually takes me 30 t0 35 minutes a pound for smaller birds. But who am I? I just found my matches!

08-22-2009, 04:41 PM	#5
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma.	Brining will make a huge difference if you have the time. Helps keep the breast moist during a long and low cook.