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Turkey Breast ?
Borders
Posts: 665
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
Thanks, Scott
Comments
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Borders,
I always do breasts at 325 indirect and allow a mere 15 to 20 minutes per pound - done at 165 internal - enjoy!
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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,
Scott
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