Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

Thread Tools
Old 11-05-2013, 07:34 PM   #1
Knows what a fatty is.
Join Date: 03-07-13
Location: Pittsburgh,pa
Default Turkey breast

Hi all... I'm thinking of doing a whole turkey breast on my uds his weekend. But I don't know how to cook/prepare it... Any advice?
Bigbux58 is offline   Reply With Quote

Old 11-05-2013, 09:06 PM   #2
is Blowin Smoke!
Join Date: 10-08-13
Location: North East Georgia.

Don't know about a uds, in my stick burner I like turkey breast injected with pear juice, salt and pepper the skin, lightly. I almost always smoke turkey with cherry wood. Hit it heavy at first, then leave it to cook, I keep the heat a little lower,
around 225. I just don't rush turkey breast.
If it turns out good, eat it, if it turns out bad, eat it anyway! Finish Strong!
dport7 is offline   Reply With Quote

Old 11-05-2013, 09:08 PM   #3
c farmer
Babbling Farker

c farmer's Avatar
Join Date: 06-13-13
Location: pa

Do a whole spatched turk.

Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds.

Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset.
c farmer is offline   Reply With Quote

Old 11-05-2013, 09:30 PM   #4
El Ropo
Babbling Farker
El Ropo's Avatar
Join Date: 10-06-10
Location: Austin, TX

Just an observation on carving turkey breast. Almost everybody slices them with the grain instead of against it. This drives me nuts!

And don't cook it past 155. Temp will continue to rise during the rest period.
Rescued 22.5" OTS. SJS Mini-WSM. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods.

2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)
El Ropo is offline   Reply With Quote

Old 11-05-2013, 09:37 PM   #5
Babbling Farker

CharredApron's Avatar
Join Date: 02-24-13
Location: Ventenac en Minervois, France

Same as in an oven. I like them stuffed, bagged, slow roasted breast side down to start and then turn when the IT reaches 130 open the bag and let it brown while you slowly add heat.
Follow me at Uncle Jed's BBQ and like the new French Barbecue Association, on Facebook. Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG, Omar the WGA, and Sophia my WFO
Member KCBS, FBA, CBJ, and Founder French Bbq Association
CharredApron is offline   Reply With Quote

Old 11-05-2013, 11:54 PM   #6
Quintessential Chatty Farker

martyleach's Avatar
Join Date: 12-17-10
Location: Pleasanton, Ca

I would definitely give that thing a brine for at least 4-6 hours in a mix of 1 part brown sugar and 1 part salt mixed with at least 5 parts of water. Make sure the brine is all cooled off and let that turkey soak it up. When ready to cook, rinse really well with cold water. Add your seasonings, put on the smoker at about 325 until IT of 155-160. Pull, wrap in foil and let rest for 30 minutes.
XL BGE, Cold smokehouse, Kamado Joe Jr, Santa Maria pit, Backwoods Chubby, 26.75" Weber custom performer, Blackstone 36" griddle, MAK One Star pellet cooker, 22"WSM, Jumbo Joe, WGA, Smokey Joe

Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
martyleach is offline   Reply With Quote

Thanks from:--->
Old 11-06-2013, 12:23 AM   #7
dummy que
Full Fledged Farker

dummy que's Avatar
Join Date: 04-02-13
Location: stoutsville ohio 43154
Default turkey brest

brine 4 to 5 hr season with seasoned salt coarse black pepper under skin and in chest cavity rub skin with oil or butter cook at 275 to 300 till 160 internal temp. let rest cut breast from carcass slice against grain
dummy que is offline   Reply With Quote

Thanks from:--->
Old 11-06-2013, 12:34 AM   #8
Pyle's BBQ
Babbling Farker
Pyle's BBQ's Avatar
Join Date: 10-25-06
Location: Madrid, IA

I'm going to be the odd man out. I take the breast off the bone, season, and put on a 300*F smoker for about an hour and a half. Take it off at 155*F like the rest. You can serve it hot or let it chill and make sandwiches.

Edit: One thing I forgot, if you get a turkey breast that has a solution. There is no real reason to brine it. If you want flavor inside, do an injection.

The thing about carving with the grain. It is hard to cut across the grain while the breast is on the bone. You can get it somewhat across the grain if you know how to carve the breast. All the videos I've seen have you starting cutting with the grain. If you take the breast off the bone after it is cooked you could cut it across the grain, but it is tough to get it off the bone whole.
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; Weber OTS; New Braunfels offset smoker; Weber Smokey Mountain; Chargriller Akorn.

Saddles BBQ Bistro

Μολν λαβέ
Pyle's BBQ is offline   Reply With Quote

Old 11-06-2013, 01:17 AM   #9
somebody shut me the fark up.

chambersuac's Avatar
Join Date: 04-02-09
Location: San Antonio, TX

As said above, if the turkey is "in solution" or "enhanced" there is no benefit in brining, it already has internal liquid/salt. Injection can help, but not necessary. I cook mine between 275-300 degrees until the internal temp is 155 or so...the temp will continue to rise as residual cooking occurs during the rest. I like to rest it foiled, wrapped in towels and placed in a cooler for an hour or so. For seasoning, I use a 50/50 mix of Simply Marvelous Cherry and Simply Marvelous Season-all...and then lots of black pepper...I love black pepper :)

Have fun and don't sweat it. You'll do great. Let us know what you end up doing and how it turns out. God bless.

IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms.

And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]
chambersuac is offline   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 12:25 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts