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Turkey Breast ?

BordersBorders Posts: 665
edited 1:20AM in EggHead Forum
I have a 2.5 pound boneless turkey breast that I want to brine and cook tomorrow. What would you recommend in terms of dome temps for this cut? I'll take any other advice you're offering.
Thanks, Scott


  • RRPRRP Posts: 22,054
    I always do breasts at 325 indirect and allow a mere 15 to 20 minutes per pound - done at 165 internal - enjoy!

    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • BordersBorders Posts: 665
    RRP, thanks, and by the way I TRex'd a prime rib as described by TRex below. It was sweet. I need to do that again! Good luck on yours,

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