'Tis the season ... so be sure to see our Holiday Entertaining Recipes
for some terrific ideas. And, it’s not too early to start thinking about our Country Christmas
menu for any of your holiday meals! For something different, how about mixing it up with our Light Southern Meal
with Grilled Catfish and Watermelon Salsa! Happy Holidays!
Bone-in Turkey breasthesis
<p />Today is my daughters birthday. I was planning on cooking some baby backs for her on the egg. She requested turkey instead. So I ran out to whole foods market and picked up these two bone-in turkey breast or as Mike Tyson would say "breasthesis
One weighs 2.58 lb and the other is 2.80 lbs.[p]Anyway, I'm looking for suggestions. Right now I have them in zip-lock bags soaking in a salt water brine. I also bought some Cajun Injector Creole Butter.[p]My plan is to inject them with the Creole Butter, rub with evoo, cook them on a raised grid, indirect, over a drip pan, with one chunk of pecan wood at around 340 degrees until the internal temp of breast reaches 160.[p]Does this sound right?
Am I missing something?
How long should I expect the cook to take?
Is there anything else I can do to make it better?[p] [p]