How To Smoke A Turkey In A Propane Smoker, 92

This time around, we shall cover Smoke A Turkey In A Propane Smoker. Obviously, there is a great deal of information on How To Smoke A Turkey Without A Smoker on the Internet. The fast rise of social media facilitates our ability to acquire knowledge.

Smoked Turkey Breast Recipe-related material is also connected to smoking a turkey breast in a propane smoker and Dry Brine Turkey Electric Smoker. As for further searchable items pertaining to How To Smoke a Turkey in a Gas Smoker with Ease, they will likewise have anything to do with Smoked Boneless Turkey Breast.

92 Reference List: Smoke A Turkey In A Propane Smoker | Smoked Boneless Turkey Breast

• As soon as you have your grill set up and the burners adjusted, place the turkey (in the pan) on the grill over the portion that’s turned off, and close the lid. If your grill has a temperature gauge, set it to about 325°F. About 90 minutes into smoking your turkey, turn the bird 180° to ensure even cooking. Smoke the turkey for about 12 minutes per pound—for a 15-pound turkey that means about 3 hours total. A thermometer inserted into the thickest part of the breast should read about 155°F while the thigh should be about 165°F. - Source: Internet
• First, consider what kind of smoke flavor you want for your turkey. If you want a light smoke flavor, then go with lighter side dishes. Something like a simple green salad would be a good choice. For a more intense smoke flavor, choose heartier sides that can stand up to the smoke. This could include roasted vegetables or mashed potatoes. - Source: Internet
• One of the most common Thanksgiving conundrums is how to free up oven space so you can get everything on the table at the same time. The answer: don’t roast your turkey—smoke it instead. By cooking the turkey outside, you’ll earn valuable real estate for all the dressings, casseroles, and rolls moving in and out of the oven. - Source: Internet
• Ideal smoker temperature for turkeys, smoking time required, and the internal temperature of a safely done turkey are covered. Also, resting a turkey fresh out of the smoker, freezing leftover smoked turkey and heating it back up. Those are the topics you’ll read about as you continue down the page. - Source: Internet
• Make sure the turkey breast is thawed. I love to inject and rub my turkey 24 hours ahead of time to make sure the flavor is completely infused with the flavors. So if your turkey is frozen you’ll need to thaw it 48 hours before cooking day, inject/rub 24 hours before cooking it! Rinse and pat dry your turkey. - Source: Internet
• Usually it takes around 3-4 hours. Monitor the smoker temperature closely so it doesn’t go over 225-250 degrees. And keep adding those wood chips to keep the smoke going. - Source: Internet
• Smoking as a cooking process is all about indirect heat with a consistent low temperature. And that heat comes from directly cooking a particular kind of wood chips. The type of wood you choose can give the outside of the turkey that extra flavor. - Source: Internet
• 5. After about 1.5 hours, I will check the turkey and turn it around to make sure it is getting cooked evenly. Rotate again after another 1 to 1.5 hours. - Source: Internet
• This is an old word that just means to butterfly the turkey by cutting out the backbone and laying it open. This allows it to cook faster and more evenly. This also allows you to cook a much larger bird in the smoker safely. - Source: Internet - Source: Internet
• Cook the turkey for three to four hours (or for the timing indicated in the chart above), or until it reaches an internal temperature of 165 degrees Fahrenheit. Basting the turkey every hour with a mop sauce or other liquid will also help to keep it moist. Having one of these grill-basting mops with long handles will help a lot! - Source: Internet
• Not only is organic and/or free-range turkeys tastier, but also healthier for you. What makes a turkey organic? They’re fed organic and aren’t given antibiotics. A turkey with a happier life due to having room to roam instead of packed into tight pens translates to higher quality meat since it didn’t spend a lot of its life sick. - Source: Internet
• 2. After 3 hours of smoking your turkey, place the whole potatoes on the top rack above the turkey. Smoke them until they begin to ooze a little and feel soft. This will take anywhere from 2 to 3 hours. - Source: Internet
• Fire up your smoker to 300F. Coat the turkey with the canola oil. This will give the turkey a nice golden brown skin and allow the rub to stick to the skin. - Source: Internet
• Then follow the directions above. Estimate how much time the turkey should take to cook given the weight of the bird and temperature you chose. Then check your progress with the thermometer probe. - Source: Internet
• safely. - There is no standard time for smoking a turkey, but there are many factors that determine how long it would take to completely smoke a turkey. These factors include the size and shape of the turkey, the temperature of smoking the turkey, and the rate of opening and closing the electric smoker . Consider all of these factors to know how long it would take to cook your turkey. - Source: Internet - Source: Internet
• Prepare your smoker by adding pellets. We 100% love Camp Chef Woodwind Pellet Grill. It’s so easy to use, clean and creates the most delicious food! - Source: Internet
• Before you start with your turkey meal, it’s important to gather all the ingredients and tools you will need. Smoking a turkey is a big job and you want to do all the right prep work first to make it easier. You also need the right supplies. - Source: Internet
• You can actually smoke your turkey with just about any kind of grill. The most important thing to know is that you have the sizing right so that your turkey will fit. If you’re not 100% sure, measure it before buying your turkey. Not only does it need to fit inside but you also need to be able to properly close to the lid. - Source: Internet
• “Smoke bombs” are the best way to make a smoker out of your standard backyard grill. A smoke bomb consists of a double layer of aluminum foil wrapped around a small packet of damp, but not wet, smoking wood chips and a few herbs and spices. You can use any species of wood chip you want here, though we recommend apple or cherry for poultry. You may also add herbs and spices to your smoke bomb! Herbs and spices such as rosemary or basil leaves, cumin seed, or cinnamon cloves add that little extra burst of flavor! Gather all the ingredients in the middle of the aluminum foil and fold it over to seal it. After you have completed your smoke bomb, poke several holes in the top of the packet to allow the smoke to release while it’s on the grill. - Source: Internet
• Don’t let it brine for longer than 24 hours, though! That’ll risk turning your turkey too salty and tough. Then take it out of the fridge to prepare for smoker. Pat it with paper towels to dry it out before cooking. - Source: Internet
• Herb Rubbed Smoked Turkey Yield: 16 Prep Time: 30 minutes Cook Time: 6 hours Total Time: 6 hours 30 minutes Smoking is a delicious way to prepare a whole turkey. All you need is the turkey, seasonings, time, and patience. Print Ingredients 12 to 14 pound turkey, prepared as directed above. - Source: Internet
• We hope that every one of our amazing fans and customers has a delicious Thanksgiving this year filled with friends and family. We’re thankful for every one of our customers and know that we’d be nowhere without you! For more information on making the best turkey of your life, or for any more questions about some of the best propane grills on the market, give us a shout at http://Koopmanlumber.com. - Source: Internet
• In summary, cooking smoked turkey breast starts with preparing the rub ingredients which consists of poultry seasoning, salt, ground black pepper, smoked paprika, and thyme. Season turkey breast with the spice rub and place in the smoker. Set temperature to 250F and it is done cooking when internal temperature reaches 165F. - Source: Internet
• We’re talking about smoking with a gas grill here, but you can also use a wood pellet, electric smoker, or charcoal Roasting pan: A roasting pan and rack are important, but if you don’t have one you can buy a disposable aluminum roasting pan from the supermarket. Keep in mind that these can be a bit flimsier than a non-aluminum option so use caution when carrying. A large pan that’s at least 3-4 inches deep will be best. - Source: Internet
• And you don’t need a fancy smoker to do it. You can smoke a turkey on your regular grill—either gas or charcoal—as long as it has a lid and enough space to fit the bird and still have room for a two-zone fire. Here’s how to do it on each kind of grill: - Source: Internet
• If you do brine, use a 1/2 cup of salt and 1/2 cup sugar to every gallon of water and completely submerge the bird. A cooler with a plastic bag to line it works pretty well. Allow the turkey to sit in this for 12 to 14 hours. - Source: Internet
• But does buying organic set you back a lot of money? A pound of turkey goes for $1.33 a pound on average, while organic is $1.12 a pound. Since organic typically means smaller turkeys, you’re looking at a difference of under two bucks if you’re cooking a turkey for six hungry folks. - Source: Internet
• 350F – 13 min per pound What internal temp do I need the turkey? One of my favorite features about the Camp Chef Woodwind Pellet Grill is it comes with a thermometer! Insert that probe so you can watch your internal temperature of your turkey. Cook the turkey at the smoker temp 225-250 and the turkey’s internal temp of the turkey to 165 degrees. You will have the most moist, perfect turkey for your dinner!! Let sit for about 20-30 minutes after removing from the smoker before you slice. - Source: Internet
• It’s a good idea to let the turkey rest after smoking, for 15 minutes to half an hour. If you position the turkey breast side down as it rests, it’s possible that the breast meat will be a little more juicy. Gravity, you know? - Source: Internet
• Step 1. Get a nice turkey breast. I usually buy it already frozen and then defrost it in the fridge overnight. - Source: Internet
• I always brine my turkey whether I’m smoking it or cooking it in the oven. Turkey is a lean meat that doesn’t produce a lot of natural flavors when compared to beef. A brine helps add so much flavor to a turkey, so I believe this is a must for any turkey cook. Give yourself two days of brine time before the day of the cook. - Source: Internet
• Take the turkey out and let rest for 10 minutes before carving. Tools used in this recipe Electric smoker Nutrition Calories: 246 kcal | Carbohydrates: 2 g | Protein: 34 g | Fat: 12 g | Saturated Fat: 6 g | Cholesterol: 109 mg | Sodium: 1549 mg | Potassium: 417 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 330 IU | Calcium: 38 mg | Iron: 1.1 mg Nutrition information is provided as a courtesy and is an estimate only. This information comes from online calculators. Tried this recipe? Follow me at @Myberrymaple and tag #berrymaple - Source: Internet
• I have had a fairly inexpensive smoker for YEARS and we love it. It’s also possible to turn a gas grill into a smoker - there are Youtube videos for everything. Before smoking a turkey, we always check to be sure we have an extra full propane tank, wood chips, etc. - Source: Internet
• The best wood chips to smoke a turkey with have mild flavors. Thus, cherry wood or apple wood are great options. They’re perfect for adding flavor while not overwhelming the turkey taste when biting into that turkey skin. - Source: Internet
• A smoked turkey must reach an internal temperature of 165°F in the breast before being served. Smoking at 300F takes about 15 – 20 minutes per pound. For a 12-pound turkey with no stuffing, plan on smoking the bird for around 4 hours. For more of a breakdown on cooking times for various turkey sizes at different temperatures, Epicurious has a great article. For this cook we are going with 300F for around 4 hours. - Source: Internet
• In general, you can plan on it taking from about three hours to as much as ten hours to fully smoke your turkey. For best results, or to have it done faster, consider a smaller turkey. If you need to feed a lot of people, you might even choose two smaller turkeys over one large one. - Source: Internet
• If you are looking for a convenient side dish to go with your turkey, try smoking some whole sweet potatoes. You can do these on the top rack above the turkey during the last 2 to 3 hours of smoking. Do not place them below the turkey that is not fully cooked. - Source: Internet
• I did channel my inner MacGyver and came up with a smaller grill rack that was perched on rocks inside the smoker so the top would close tightly. Unfortunately, the turkey was too close to the heat source and was cooking unevenly. Needless to say, I ended up finishing the main attraction in the oven after 3 hours of trying to adjust the smoker. - Source: Internet
• 5. Rinse and dry. Whether you brine or not, thoroughly rinse the bird under cool running water. With plenty of paper towels, pat the inside and outside of the turkey until it is completely dry. - Source: Internet
• The key to smoking a turkey in a gas smoker is to keep the bird moist while it cooks. Otherwise, the meat will dry out and become tough. I’ll cover exactly how to do this in more detail below, but you can start by injecting the bird with a marinade of your choice. You will use this and the bird’s own cooking juices to help keep it moist throughout the smoking process. Some people like brined turkey instead. - Source: Internet
• It’s best to use a 10 to 12 pound turkey, which feeds 7 to 8 people. A larger turkey may lead to food safety issues, as a turkey must reach 140°F within 4 hours. Harmful bacteria starts to multiply as meat stays in the temperature danger zone (40 – 140°F) for over 4 hours. Remember the 4-hour window for smoked meats. - Source: Internet
• 2. Don’t stuff the turkey. It’s critical that the inside of your turkey reaches a certain temperature in a period of time to avoid bacteria growth. Stuffing causes the bird to cook slower. Instead, make your stuffing in the oven. - Source: Internet
• Season the turkey however you’d like by using a wet brine or a dry brine or no brine at all. Just make sure the bird is prepped and seasoned all over and then place it breast-side-up in a rack set inside a disposable pan. The pan isn’t entirely necessary, but it will shield the bird from browning too quickly and prevent grease from dripping all over your burners. - Source: Internet
• The best part about using a propane grill to smoke your turkey is that you can use this method to smoke all kinds of various proteins on your grill. Smokers are an excellent investment If you love the taste of smoked meat and plan to smoke it regularly, but what if you want the ease and versatility of a propane grill and still want that smokey flavor? You’re in luck because with a little time and attention you can have that sweet, aromatic smoked flavor with the convenience of a propane grill. If you’re thinking about getting a propane grill or upgrading your current grill, then head over to http://koopmanlumber.com and find the store nearest you to get a great grill before the holiday arrives. - Source: Internet
• If you are going to brine the turkey, then it’s going to take longer. The brine will have to be prepared one day in advance. However, if you wish to save time, you can go over this part. Just be aware there won’t be as much flavor in the turkey. - Source: Internet
• As I have just mentioned, If you want to have the best-tasting outcome, yes. Brining can make all the difference in the world in regards to how the turkey will end up tasting. The brine should be made a day ahead of the recipe. This will all the flavor additions to infuse the brine. Plus, this will give the salt and sugar enough time to completely dissolve. - Source: Internet
• I should make it clear that what I said above doesn’t only apply to the rub. The turkey is pretty important as well. You have to have a turkey breast that is in good quality. Not just for the sake of the taste, but because it’s safer. You don’t want to get food poisoning. - Source: Internet
• [Note: Remember, you’re purely estimating the amount of water the pot needs to engulf the turkey. So, it’s okay to pour in a little too much water at first knowing you’ll lose some once the turkey is placed in the pot later. It’s more important to get the correct proportion of seasoning.] - Source: Internet
• It takes a lot of time to make a great turkey but you will notice how much more juicy and tender it is and the smoker gives it a nice flavor. The brine makes the biggest difference for any turkey. When the turkey is carved, make a broth out of the rest because a brined turkey makes for amazing stock. - Source: Internet
• You can also rub the skin with a spice mixture. You can use your own choice of spices, but I like salt, pepper, and paprika. Some people add some melted butter or a butter alternative like olive oil. It will hold all your spices together and also make it possible to paint them over the turkey. You will cook it in the smoker on low heat for a few hours to seal in the flavors and get a nice smoky flavor on the bird, too. - Source: Internet
• For this turkey I’m using my Yoder YS640s pellet grill. It holds temps really well and can easily fit a large turkey. It’s easy to use and with the onboard WIFI, we can keep an eye on our bird from anywhere during the cook. Many people struggle with temperature control when smoking meats, but this has a digital control board that ensures you can keep the temperature consistent when smoking turkey. There are lots of options out there, so start by checking out our recommendations for the best smokers. - Source: Internet
• The most important thing is having a stove pot big enough to hold the entire turkey. Then fill it up with cold water, paying attention to roughly how many gallons you pour. Why?… - Source: Internet
• Smoking a fresh turkey leads to a juicy, delicious dish and is a great excuse to cook outside. You don’t have to wait until Thanksgiving to take your bird to the smoker. Smoked turkey can be more flavorful and tender compared to a roasted turkey because of the longer cooking time and the flavors infused through the smoke and brine. My favorite part of a smoked turkey is the crispier skin. - Source: Internet
• 6. After the 24 hour brine is complete. Remove your turkey from the brine, rinse and pat dry with paper towel and store in the fridge for 1 hour. The brine process is complete. - Source: Internet
• 6. Once the turkey temps about 160F in the breast and 165F in the thigh, we are pretty much done. I know I didn’t say 165F, but according to the FDA, if your turkey is at 160F for a minimum of 26.1 seconds, it is safe to eat. - Source: Internet
• When you’re cooking a whole turkey, time and temperature are going to be very important. Different turkey recipes will call for different cook times and the type of stuffing you use and the glaze you use can also impact cook time. The exact temperature and cooking time also depend on the size of the bird. - Source: Internet
• Smoking is a delicious way to prepare a whole turkey. All you need is the turkey, seasonings, time, and patience. You also need the right equipment. For me, that is an electric smoker, such as the Masterbuilt Digital Electric Smoker. - Source: Internet
• 3. Remove the neck and giblets. Yes, this is one of those “duh” moments. I know many a home cook who has served a turkey with the bag of giblets still in the cavity. Save them for making stock or gravy. - Source: Internet
• The best smoking technique is going to require a lot of patience. If you try to cook it too fast, you’re going to dry it out and it won’t taste good. Consider the size of the turkey when planning your cooking time as well. A larger bird will need a lot more time to cook evenly than a smaller one. - Source: Internet
• 4. Submerge the turkey in the pail of brine. Do your best to make sure the turkey is completely submerged. - Source: Internet
• 4. Should you brine? I have to be totally honest that I cannot tell much difference between a smoked turkey that has been brined or just really well seasoned. I have tried brining several times and am just not into all the effort that takes. - Source: Internet
• No matter what side dishes you choose, make sure they complement the smoke flavor of the turkey. And most importantly, don’t forget the gravy! Nothing goes better with smoked turkey than homemade gravy. So, get creative and smoke up something delicious! - Source: Internet
• GUYS! You need a to make this smoked turkey breast recipe. Don’t ask questions, just do it! #lifechanging I served this smoked turkey breast along side another turkey cooked a different method and it was HANDS DOWN everyone’s favorite. Here’s how you do it, you’ll love how easy it is. - Source: Internet
• Next, place the turkey in the smoker and set the temperature to 225 degrees Fahrenheit (or whatever temp you are using). When using a gas smoker, rather than using wood chips or wood pellets to create the smoke, you achieve it by burning propane. The smoke will flavor the meat and help to keep it moist. - Source: Internet
• CHECK THE COMMENTS!! Many of you grill masters have left amazing tips you have tried. One thing I love about cooking is making it your own… and I’m so glad you have left comments on how you like your turkey. I love having a community that helps and encourages! Thank you!! - Source: Internet
• [NOTE: If you’re using a gas grill, place the chip-filled smoker box over direct heat on one side of the grill. Then when the grill is preheated fully, place the whole turkey directly on the grill grate on the other side of the grill for indirect cooking and a drip pan underneath. You’re letting the smoke cook the turkey for a long time, not the fire.] - Source: Internet
• I like to stuff turkey breast with a lot of butter. The best is to use soft butter and spread it out under the skin. This time i used cold right out of the fridge butter and had to cut it in thin pieces. - Source: Internet
• 2. Thaw the turkey completely and slowly. If you purchase a frozen turkey, place it in a large pan in the refrigerator with the wrapping still on it. It will take approximately 2 to 3 days to completely thaw. Do not leave it out on the countertop to thaw more quickly. - Source: Internet
• Allow the turkey to rest, uncovered, at room temperature for at least 30 minutes (and up to an hour). Don’t worry about the turkey getting cold—it needs the rest period to retain its juiciness. Additionally, don’t tent the turkey with foil since that will cause the crisp skin to steam and turn flabby. - Source: Internet
• Turkey breast are awesome if you are cooking for only about a half a dozen people on thanksgiving, or for a Sunday dinner. They provide a lot of delicious white meat for you without having a lot of bones to cut around. I do highly recommend a bone-in turkey breast to smoke, but you can do this with a boneless too. - Source: Internet
• When smoking meat, the rule is “low and slow,” meaning a low temperature for a long time. So yes, if you choose 200 degrees and have all the time in the world, you’ll get a supremely moist turkey with crispy skin. However, up to 275 degrees is a happy compromise between slow and practical. - Source: Internet
• To reheat frozen turkey, it can be placed directly in a 300 degree oven and heated for approximately 20 minutes per pound, or until the turkey reaches 145-150 degrees. Don’t overheat it since it’s already fully cooked. It just needs some gentle warming. - Source: Internet
• This turkey i made in electric smoker was delicious. It was moist, delicate, had a little tone of rosemary and thyme. Make sure to not overcook it! It will dry the meat out and your turkey will be very chewy. - Source: Internet
• The other key thing to keep in mind is the size of your turkey, as it needs enough space around it so air can circulate properly. You likely won’t be able to fit a full-size turkey on smokers smaller than 18″. Typically pellet grills are large enough to handle any size of turkey. Smoker not big enough? Checkout our smoked whole chicken recipe instead. - Source: Internet
• Once the brine has cooled down from the ice take your (thawed) turkey and try to submerge it in the brine breast down. If it’s not totally submerged that’s fine; you can flip it over halfway through the brining process to ensure a consistent flavor. Once your turkey is in, cover your container and place it somewhere it won’t be disturbed by pets (or rodents). A cold corner in your garage or even your porch (so long as the container is shut) will suffice. No need to worry about bacteria due to the ice and the salt which most bacteria hate. - Source: Internet
• The good news is, it’s actually very easy to smoke a great turkey in a gas smoker once you learn how. So, that’s what we’re going to discuss here in this post. You will absolutely love the flavor of this delicious smoked turkey! - Source: Internet
• My first attempt at smoking a whole turkey was an epic fail. I neglected to measure the height of my charcoal smoker from the grill surface to the underside of the dome lid before purchasing my giant turkey. The bird was too tall for the lid to close snuggly. - Source: Internet
• The rub. Think of the rub as the flavor of the recipe. That’s essentially what it is. The amount of time and effort you put in into making the rub as good as it can be will determine how the turkey is going to taste once it enters your mouth. - Source: Internet
• If you’ve read any of our past turkey cooking blogs you know, we’re a big fan of brining turkeys. A properly brined turkey will be juicy and flavorful. Brining your turkey ensures that the meat is properly seasoned and is a much better method than simple rub or injection methods that puncture the bird and let moisture out. You’ll never want to have an unbrined turkey again! - Source: Internet
• Step 3. Preheat your electric smoker with applewood chips. Make sure the smoker is heated to 225 degrees, nice and hot. Place the turkey breast inside and let is smoke for about 3,5 hours. - Source: Internet
• You want to make as little holes in your turkey as possible while injecting as much as the turkey as possible. How you do this is by sticking the needle in and moving it in different directions through that one hole. See pictures below. (these were taken with a whole turkey but the same principle applies. see video below for more visual direction with turkey breast). - Source: Internet
• You will be cooking the turkey at a low temperature for an extended period of time. This ensures a good, thorough cook without drying out the bird. You can also get nice, crispy skin when you use this method and smoke it. - Source: Internet
• Now that you know how to make this delicious smoked turkey, you just need to know what to make to go with it. There are so many amazing side dishes that can go with your smoked turkey. The sides are what really complete the meal. How can you choose the right ones? - Source: Internet
• We probably all imagine the same thing when we hear the words “Thanksgiving turkey.” A large frozen turkey thawed out and cooked in a roasting pan in the oven for a long time. If not done perfectly, the famously lean meat ends up dry. Maybe a little underwhelming. - Source: Internet
• Once you see smoke, turn off the burners that sit below where you plan to place the turkey and set the remaining burners to medium-low. If you have a three-zone grill, the best turkey spot is the center zone. If you have two zones, the best spot is opposite the side that the wood chips are on—never smoke food directly over wood chips or they’ll impart an ashy flavor, instead of a smoky one. - Source: Internet
• Do you want to learn how to smoke a turkey in a gas smoker? Smoking can be a great way to prepare the turkey whole and ensure you get an even cook and delicious flavor. However, if you’ve never done it before, it might seem like a daunting task. Where do you begin and how can you ensure you do it correctly? - Source: Internet
• I’ve also had comments where it was freezing outside and the smoker kept turning off or temp kept dipping. They suggested buying a welding blanket and turning the temp up. How long will it take to smoke the turkey? 225F – 30 min per pound - Source: Internet
• If you’re looking this year for a new propane grill or looking to upgrade, then look no further than the Weber Genesis series. Webers are sturdy, well-built machines that have a long life expectancy and can seriously smoke a great turkey. For more info head over to http://Koomanlumber.com and find the store nearest you today! - Source: Internet
• The temperature gauge on your smoker might be off, reading higher or lower than the actual temperature. Use a remote thermometer and position the probe next to the turkey to know the true smoker temperature. Better yet, get a quality smoker thermometer with dual probes. One probe measures meat temperature, the other monitors the smoker temperature. - Source: Internet
• Whatever type of smoker you use, buy a bird that will fit into it. I am a big fan of staying between 12 to 14 pounds. With a tall electric smoker box you could fit 2 smaller birds on upper and lower shelves, and maybe rotate them half way through the cooking. - Source: Internet
• I like to test the internal temperature of the bird after about 3 hours, then again every hour or so until the turkey breast is done. Digital or standard thermometers work fine, don’t obsess over it. I use a digital candy thermometer. - Source: Internet
• It varies. Sometimes it can take as long as 12 hours. Luckily, for this recipe, it should only take 3.5 to 4 hours for the turkey breast to fully cook. It is recommended to apply the rub to the turkey 1 hour before putting it into the oven so be sure to take that into account. - Source: Internet

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