When smoking a turkey breast, what is the best way to keep it moist? I keep the skin on and cook it to temp (coming up to temp following rest) but it seems to be drier than I’d like. Should I inject it? Thoughts? Love your sauce for ribs.
The main thing you can do when cooking turkey breast is to get it off the grill immediately when the internal temp hits 160°F. Wrap it in foil and let it rest for 20 minutes and it should be perfect. You shouldn’t cook them below 275°F either. They just don’t do well cooked real slow. As for the injection, yes I sometimes do. Here’s a great Creole Butter recipe that appears in both of my books.
Scottie’s Creole Butter
This recipe was inspired by my friend Scottie Johnson from Chicago. We first met via The BBQ Forum on the Internet and realized we were almost neighbors. I wish you could see his adorable little girls. It was first created for deep-fried turkeys, but works just great in the BBQ for all poultry and it makes a great fish marinade too.
1 can beer of choice
1 pound butter
1 tablespoon Big Time BBQ Rub
1 tablespoon paprika
1 tablespoon freshly ground white pepper
1 tablespoon sea salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dry mustard
1 tablespoon freshly and finely ground black pepper
1 teaspoon cayenne
Melt the butter in saucepan and add the beer and spices. Mix well. Let cool, then inject.