Turkey Breast

OB1

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 Egger

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.

The Naked Whiz

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.

chp

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.

burr_baby33

I want to try my 1st turkey breast this thanksgiving.  Looked around and couldn't get the answers to temp and direct/indirect.  Suggestions?

GrannyX4

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.

burr_baby33

Just saw a recipe by Bobby Flay. He says indirect and 350. Approx 90 minutes.

GrannyX4

Cook to temp and not time. I pulled mine at 160.

DominicMagestic

brine if you like, apply rub of choice, indirect at 400 dome works for me, little or no smoke - pull at 160.

Greygoose

spatchcock it, then inject with equal parts wine, honey, and butter. Then do some sort of rub. 

GreyGoose