Smoked Turkey Breast

[fishin couillon]

What is the time for smoking.....using a Masterbuilt electric smoker. Breast is 7 lbs. It will be the only thing in there.....I'm reading 45 mins/lb where others have said 20-30 mins/lb.....right now I'm gonna go with 45....

Any expert opinions?

[Bassin273Stratos]

I'm not the expert but Snowblinds looks pretty good. On the second page he talks about how long his took
http://www.bbcboards.net/showthread.php?t=860813

[Tommy O.]

Turkeys do best smoked at 325 degrees, not 225. Go to amazingribs.com for all the info you could ever want or need for grilling or smoking anything.

[Tommy O.]

Also, you can't cook based on time. It's done when the thermometer says it's done.

When I cook turkeys, I use olive oil and cavendar's on the skin and sometimes inject just a smidge of Cajun butter into the breast.

[dmoto]

Bone in? Boneless? And I would agree with both comments on 325* as well as not relying on time, but rather temperature. Check out virtualweberbullet.com, great recipes on both boneless and bone in turkey breast.

[basscla]

I've done them both at 225 and 325. The skin will not be edible at 225, but meat is moist. At 325, the skin is crispy.

[fishin couillon]

Well I ended up cooking it for 6 hrs. at 225......it turned out pretty good and was just about all gone......used creole butter to inject and did a rub on the outside.....

[SteveDyer]

The only reason to cook low and slow is to render hard fat. Lean meats like sirloin roasts, prime rib, pork loins, chicken and turkey don't have hard fat to render, so there's not any benefit in cooking them at 225°. I think if you try cranking up the heat (I cook turkeys 280° to 300°) you'll see it produces a much better product :)