smoked turkey breast question

[bigsid]

Hey guys. I'm going to smoke a turkey breast and I've read some very helpful threads here. (namely jpollmans smoked chicken and salmonsmokers recipes)

One thing I've noticed is that in both, "finishing off" is mentioned. Is this simply to ensure that the bird is done? If so, why won't it cook safely enough in the smoker?

Also, should I remove the skin prior to smoking? I think I've read it both ways. And I also love the idea of some bacon strips on it, but will that hinder the smoking?

Thanks in advance...Sid

[jpollman]

Sid,

basically you need to finish off the chicken because if you left it in the smoker long enough to get up to safe temperature it would be extremely dry and tough. All you really need to do with the brine and smoker is to add flavor to the meat. Once you've brined it and smoked it for a couple of hours at low temperature you've added all the flavor it really needs. Then just use the oven or grill to make sure that the meat is cooked to a safe temperature. You've just got to be careful with poultry especially. Food poisoning is NO FUN ! :yikes:

I haven't thought about smoked chicken in a long time. Thanks for reminding me, I think I'll have to get the smoker fired up soon. :)

[bigsid]

Wow, thanks for the quick reply John! That sounds like good advice. I decided to do this when we figured out there was a turkey breast in the freezer and now I think I'll throw a couple cornish hens in as well. I can't wait to have a home-smoked turkey sandwich!!

Thanks again...Sid