Turkey Breast Roast

Fatchef · Joined: 09 Nov 2011 Posts: 10

I am smoking a turkey for my Birthday, but it is not a traditional bird.I do not have a regular whole turkey, but rather a breast roast (picture the turkey lunch meat in the deli window). I would say it is probably around 12-15#'s. I decided to not brine it since it already has the 15% solution, but now i am concerned with the cooking time and temp. I know my finishing temp needs to be 160ish, but should i still cook it at around 275? About how long per pound should i plan for as well? I am doing this for a lunch party and want to have it done in time.

Any help would be appreciated!! Confused

cfiffpm · Joined: 13 Jun 2014 Posts: 12

Sorry to see no replies, I also have a turkey breast roast I'd like to try. Will it suffer for not having a skin, and if so do you wrap it in foil? Will low and slow dry it out?
Anybody done one?

Pete Mazz · Posted: Aug 01 2015 Post subject:

I always inject turkey with chicken broth and butter, along with hot sauce and seasoning if you want. Take it out ~150-155 and it'll get up to 160 on it's own or it'll get dry. Cook temps can go up to 350. Salt the skin if you want it crispy.
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