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Turkey Breast

OB1OB1 Posts: 7
edited August 2011 in Poultry

Looking for ideas on how to cook a turkey breast? Rubs, injections, temp, direct/indirect! <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />


  • Misippi EggerMisippi Egger Posts: 5,095
    Have you tried looking the through the entries in the Cookbook on the right (Poultry), or done a "Search" in the box on the top right?  I'll bet you find several ideas there.
  • OB1: for starters, I'd suggest just a rub you like and a little bit of smoke, and roast it like you would in your kitchen oven.  You can try brining and injecting, but I've never really felt the need.
    The Naked Whiz
  • chpchp Posts: 16
    i have found a salt brine (1 1/2 cups kosher salt and 2 gallons of water with some brown sugar, worcestershire sauce and other seasonings you like) overnight gives the turkey a great flavor throughout.  I worried about the amount of salt initially but find it works well.  There are lots of recipes online and you can experiment with other favorite spices like rosemary, garlic, cayenne.
  • I want to try my 1st turkey breast this thanksgiving.  Looked around and couldn't get the answers to temp and direct/indirect.  Suggestions?
  • GrannyX4GrannyX4 Posts: 1,479
    You can do either direct or indirect at 325 - 350. I've done both. Also did some bone in and boneless. They were all good.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • Just saw a recipe by Bobby Flay. He says indirect and 350. Approx 90 minutes.
  • GrannyX4GrannyX4 Posts: 1,479
    Cook to temp and not time. I pulled mine at 160.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • brine if you like, apply rub of choice, indirect at 400 dome works for me, little or no smoke - pull at 160.
    Suppose you were an idiot, and suppose you were a member of congress; but I repeat myself - Mark Twain
    aka Frank from Houma eggin in Corpus Christi
    Geaux Tigers - Who Dat
  • GreygooseGreygoose Posts: 103
    spatchcock it, then inject with equal parts wine, honey, and butter. Then do some sort of rub. 

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