Trukey Breast

AthensM50 · December 2012

Hey guys......I am looking to do a turkey breast on Christmas eve.....breast only......and was going to see if anyone has used "Bad Bryons" Butt rub on one....mustard for glue of course???...I always use it on my Butts, Chicken, and Ribs....but wanted to know if anyone has used it on Turkey???.....

It is about a 6 or 7 lb breast.....should I pull at 160 degrees...170...180?......about what am I looking at hours per pound????

Thanks....

War_Eagle_2244 · December 2012

I always do just the breast when I do turkey and use Bad Byron's. I like the flavor on turkey way more than on butts. Instead of mustard, I coat it in vegetable oil then rub on the Bad Byron's. Cook indirect at about 300 -325. Brine it if you have time to. Makes all the difference in the world!!!

War_Eagle_2244 · December 2012

I pull it at 160 internal. I actually did a 9pound breast this morning and it took about 3 hours at 300 degrees, grate temp.

War_Eagle_2244 · December 2012

Sorry for the multiple posts...doing this from my phone.

AthensM50 · December 2012

Very nice.....Will give that a try......looks awesome.

Thanks...and War Eagle.

AthensM50 · December 2012

What kind of a Brine are you using???

AthensM50 · December 2012

just found a recipe of 1 1/4 coarse salt 1 cup brown sugar

cazzy · December 2012

+1 on brining. Totally worth it! Cen Tex posted a good brine recipe right before Christmas. Highly recommend it.

Just click on his name and then review his discussions.

Hammond1 · December 2012

How long do you brine the breast for? I have 2 small ones I am doing tomorrow. about 6 lb each.

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