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Great Turkey breast

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edited November -0001 in EggHead Forum
Tried this for the first time over the holiday weekend..made a paste of olive oil and Dizzy Pig Tsunami Spin, rubbed it under the skin, nothing but Kosher salt and fresh ground pepper on the outside. Had the egg stabilized at 350, put the breast on a rack upside down for about an hour and a half, turned it over for another hour an a half to brown, used a littel butter to baste, pulled it at 165, and it turned out to be the most moist, flavorful turkey I have ever had.
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