Smoked Turkey Breast
Posted: Fri Sep 01, 2017 12:21 pm
I picked up a frozen Honeysuckle bone in turkey breast that I am going to attempt to smoke on my weber kettle this weekend. It says on the package "Turkey breast, contains 15% turkey broth, salt, sugar, and natural flavoring*"
I've never done a turkey breast before so I'm just going to wing it. Couple of questions though.
1. Should I still brine even though it appears to already be injected?
2. What temp should I smoke at and what internal temp am I shooting for?
3. What type of wood should I use?
4. Rub suggestions?
Thanks in advance for any advice you can throw my way.
I've never done a turkey breast before so I'm just going to wing it. Couple of questions though.
1. Should I still brine even though it appears to already be injected?
2. What temp should I smoke at and what internal temp am I shooting for?
3. What type of wood should I use?
4. Rub suggestions?
Thanks in advance for any advice you can throw my way.