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I'm thinking about breasts

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Unknown
Unknown
edited November -1 in EggHead Forum
C'mon, now! Turkey breasts!
You knew thats what I meant, right? ;)[p]Anyway, we've got company over tonight and I'm thinking about trying my first whole turkey breast on the egg.[p]I knew the first step in this venture would be to ask YOU about your own TB eggsperiences. C'mon, I meant TURKEY BREAST again! Sheesh, where is your mind this morning? :)[p]I've done the whole bird a few times, but never just breast. Anobody tried one of these? Got some advice for me? Times, temps? I can't stand dry poultry, so it's gotta be juicy.[p]I'm thinking a short bath in a heavy brine (since it wwont have much time in there), then maybe a light herb rub. I'll likely serve it with some more of that great parsley-cilantro-butter sauce I mentioned in a post below.[p]Lots of veggies on the side (one of our guests is a veggy-terian) maybe some roasted corn.[p]Thanks all, and happy weekend eggin',
bc

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Comments

  • Painter
    Painter Posts: 464
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    bc, I do mine on a raised grid over drip pan on bricks at 350°to 375°. Twenty min. average till 160° internal. It will rise 5° resting for ten minutes or so. It always comes out juicy. Go light on the smoke unless everyone likes the smoke. I usually will go with just the lump and get good wood fired taste.
    Painter

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  • Unknown
    Unknown
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    Painter,
    Yup, I'm definately going light on the smoke.[p]I will, however toss some chardonnay vines I've got on there. Thats typically a light enough flavor smooke for good birds.[p]Thanks for the times and temps!
    bc
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