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Hi all...cooked my first turkey breast this past weekend, turned out disappointing and not sure why. Was a 3.5lb bone in double turkey breast with skin on. I brined it in 1gallon water 1cup salt, 1cup brown sugar and a pre made spice rub, plus a dash of Worcestershire and apple cider. Brined overnight, 12-14 hours roughly. Took out the morning of, rubbed with mustard and oil and shook some rub on, let air dry in the fridge for a few hours before putting on. Smoked using 2/3 cherry, 1/3 hickory for 1.5 hours at 245-255 no further variance, after 1.5 hours put a probe in one breast side, sprayed with apple juice heavily, covered with foil as it was getting dark and let cook until the probe read 165 which is the temperature I have seen most common to cook turkey breast until. Took out, at that point, sprayed again with apple juice, covered with foil and put in cooler with a towel in it to rest and keep warm, as company called mid way cook and said they would be an hour late. Took it out, found the meat not dry, but tough, hard to get off the bone, wife who is my most honest critic hated it. I do whole chicken similar only cooking to 180...was 165 too low to pull? Was so paranoid of drying out I did not want to over cook it...meat was done as nobody including ourselves got ill in any way but cannot figure out what happened...any comments welcomed. I have a couple of split turkey breasts I want to try but not until I get a handle on what went wrong, as theoretically nothing should have.
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