bigtruckguy3500 said:
Interesting thread. I'm also not fond of turkey. But I've only ever done the oven roasted. Just too dry and tasteless for me. I have had smoked turkey before that my cousin make, since he has a smoker, and that was tasty. But until I get a smoker, I think I'm going to be just avoiding it.
Follow the steps I posted on page one for a boneless turkey breast. Just bake at smoker temps (250*-275*F) to internal temp of 135*-140*, foil wrap in butter, continue to bake to internal temp of ~150*F. Let it rest for half an hour. You'll never go back.
REMEMBER...
A: pasteurization is a function of time and temperature. You do NOT have to cook poultry to 165*F internal temp to be safe. 10 min at 150* does the same thing.
B: Dark meat is a completely different game. These suggestions are for White Meat only.