10 lb turkey breast

[Lazarus52980]

Even though your electric smoker goes up to 300 degrees, chances are it doesn't stay at that temp. At 300 it probably kicks off and comes back on at maybe 250-275. That's probably why you had the skin issue.

While that is certainly possible, every time I checked on it, it was at 295 to 305. (Though it's not like I checked every 15 minuets).

[Mikey]

While that is certainly possible, every time I checked on it, it was at 295 to 305. (Though it's not like I checked every 15 minuets).

If it has a thermostat, that's typically the way a watt burner operates...it hits the target temp, then cuts off, then comes back on. My ECB didn't have a stat and the temps stayed constant...until I opened the lid.

[Snarlingiron]

I've been tossing around the idea of smoking a turkey for thanksgiving. I've never tried this before. I have an MES 30 that maxes out at 275. I'd like to do a small 10 - 12lb bird.

Any additional tips you guys can provide?

I have the bigger MES, and have done probably 9 or 10 turkeys in it. I always shoot for 13 or 14 lb. bird. I always brine, cook at max temp (275°) and they have turned out very good. Skin won't get crisp at this temp, but the meat will be smokey, juicy and delicious. I don't pay attention to time, just the temperature of the meat. With that said, I usually put the birds on at ~8:00 am and we eat around 3:00 pm. If I remember, the birds take about 5 - 6 hours at 275°.

[Richtee]

Nice...thanks! I din't think it would need 5, but wow... close.

And we ALL learn!

[Abelman]

I know I am late to this but I did a bone in breast years ago. Maybe a tidbit here or there might be of help .

http://www.smoked-meat.com/forum/showthread.php?t=7277

[Lazarus52980]

Ok, having had this go alright, I feel generally like I am ready to cook a few of them next week for the potluck. That said, I still have a couple questions:

Where is the right place to put the temp probe into the breast? Right by the bone? Right in the middle?

Can you FCT a turkey breast? If not, what is the best way to hold it until it's time to serve?

Recommendations on what to stuff the cavity with (for flavor of the meat, not to eat). Apples? Oranges? Herbs? Sausage?

[Conumdrum]

Probe is done right in the middle, not on the bone. I wouldn't cut open the breast to stuff, but you can. Brine will be plenty of flavor inside.

And... Recipe
Preparation time. 10 minutes
Makes. About 1/4 cup, enough for about 8 large whole chickens

Ingredients
1 tablespoon dried crushed parsley
2 tablespoons dried crushed sage
1 tablespoon dried crushed rosemary
1 tablespoon dried crushed thyme
1 tablespoon dried crushed oregano
1 tablespoon dried crushed basil
1 tablespoon dried crushed bay leaf
1 tablespoon ground black pepper
1 ts of salt


Make a wet rub. Mix a tablespoon or two of this dry rub with the same amount of vegetable or olive oil an hour or so before cooking to make a wet rub. Use oil, not water, because most of the flavors are oil soluble, not water soluble.

[Lazarus52980]

Ok, last question:

How do I hold turkey at temp?

We have people eating at 11:30 and people eating at 12:30. Can I do the foil-cooler-towel thing with poultry for an hour? If not, what is the best way to keep it warm without drying it out?

[Richtee]

Yeah... cooler panned/foiled should work out fine for you