Smoked Turkey Breast

[FWL2579]

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.

[OldUsedParts]

Hey there, TX-1911 posted a great SUCCESSFUL cook on some Turkey Breasts and I'll try and find the Thread and post it here for you. If you can wait then I promise you will be glad you did. I'm going to look now.

[OldUsedParts]

OK, I think this is the thread but there very well may be another one that I didn't find. This Cook includes Chicken so scroll down and you'll see TX-1911's comments on the Turkey Breast. Good Luck and let us know how, what and ETC

viewtopic.php?f=2&t=29843&p=246726#p246726

[FWL2579]

Thanks OUP!!! That's what I needed!

[FWL2579]

Turned out pretty good. Olive oil, SPG and butter.

[OldUsedParts]

That's what it's all about - - - great color, FWL

[bsooner75]

Very nice


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