Turkey Breast

dublin

Any idea what time and temp and setup for a 6lB Turkey Breast??
Also whats your fav seasonings?
thx
dublin

Gretl

dublin,
Indirect over a drip pan, about 350. Season under the skin with olive oil, chopped garlic and herbs such as sage, thyme, parsley, or dried herbs de provence. A little more oil on the skin, followed by some rub or just some freshly ground black pepper. I usually put some water in the drip pan to keep the drippings from burning and smoking. I also cut an onion in half and throw it right on the coals just before adding the turkey. I usually plan on about 15 to 20 min/lb or until the internal temp reaches 170. For you, that's about 1 1/2 to 2 hours. Then, wrap it in foil and let it rest for 20 min or so before slicing. The temp will climb a bit during the rest period.
Good eats!
Gretl

RRP

dublin,
plan on 20 min per pound at 325 or until breast hits 160°. That will be nice and tender. Too late to brine, but consider that next time. Otherwise salt pepper veggie oil and cook with a dry pan under it. Pecan chips do wonders for me for turkey. One last thought it have an onion laying around throw it into the coals and that too will drive up the aroma and taste of the breast.