In the Cooking Topics section you suggest to cook a brined bone-in breast at 325 - 350* (which I did yesterday with great results!) In the boneless/skinless breast recipe you suggest to cook it at 225 - 250*. I'm curious as to why? Is it because of the skin, or lack thereof? Do you think they'd have a tendency to dry out at the higher temp? I was planning on doing these at a higher heat so that they'd be done in time to go to StL Blues hockey game tonight. May have to wait and do em tomorrow. Hope you had a great Turkey Day and THANKS for all that you do my friend.

Rick

Here's my twisted logic. When I cook turkey with skin on, I use 325-350*F in an attempt to crisp the skin. When doing skinless, I use low & slow 225-250*F in an attempt to get more smoke flavor on the meat.

I don't think the boneless/skinless breasts would dry out at 325-350*F, as long as you monitored internal temp and cooked only to 160*F or so.

Regards,
Chris

I kind of figured that was your reasoning. (twisted minds must think alike)

So here's what I did, I smoked a brined bone-in breast using a diluted version of Keri's honey apple brine.( I ran out of AJ and had to add a little water to it to cover the bird) Cooked it a 350* for about 2.5 hrs and it came out great! Except for the skin which I have completely given up on when it comes to turkey! Saturday I did the enhanced boneless/skinless breasts, one rubbed in Dizzy Pig's Tsunami Spin and one rubbed with Lawry's poultry blend. Smoked em at 300* for approx. two hrs. and they were AWESOME! Man, even if you don't like turkey, you'd love these things. People couldn't say enough about em. They were definately a hit!

Thanks for your help and the recipes!

Rick

Has anyone brined the boneless, skinless turkey breasts? I assume you can find them unenhanced.
Thanks,
Joe Healy

Yes, I've brined boneless skinless turkey breasts a long time ago and they turned out fine. The ones I cooked in the article Rick was referring to were unenhanced, but a special order from my butcher because they don't normally carry turkey breast outside of holiday season and I was cooking those in early October.

Here in California you can get seasoned (enhanced) boneless turkey breasts at Costco. Remove the netting, remove the skin, slip the netting back on, and away you go. They're pretty tasty, too.

Regards,
Chris