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STAPLE COOK: Turkey Breasts (pics)

NDG
NDG Posts: 2,432
edited November 2014 in Poultry
Turkey Breasts are now one of our staple cooks.  2 hour brine using the quick Blonder Brine  . . then tie-up for even cooking, then cover in dry rub, then put a large pad of butter under the skin.  This time I went with (1) Mickeys Coffee Rub & (1) Dizzy Pig Swamp Venom.  Grilled indirect at 275F until Turkey reached 165 internal temp.  Grilled them both over a tin foil pan stuffed full of cabbage/carrot/onion/worchestire/butter/s&p/dizzy-dust.  Good eats! 

NOTE: I have found that Whole Foods boneless turkey breasts taste MUCH better than the turkey I get from Kroger.  I know many here think WF is a waste of money, but I am a big fan of their poultry.  Go ahead and poke fun, but I will ALWAYS pay more for a free range bird or eggs!    

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Columbus, OH

“There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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Comments

  • theyolksonyou
    theyolksonyou Posts: 18,459
    That sliced pic...yum!
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  • shtgunal3
    shtgunal3 Posts: 5,895
    That looks awesome man! Great job!

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • piney
    piney Posts: 1,478
    Great job! I got one thawing now
    Lenoir, N.C.
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    I agree on higher end poultry. It's amazing how much better the flavor is.
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  • NewEggGuy1945
    NewEggGuy1945 Posts: 3
    Yummy!  How long per pound?  I don't want to have to keep opening the BGE and checking the temp.  I agree that is money well spent.  Why go to the trouble of cooking inferior meat?
    Thanks. 
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  • johnkitchens
    johnkitchens Posts: 5,234
    I would devour that!

    Louisville, GA - 2 Large BGE's
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  • ksmyrl
    ksmyrl Posts: 1,050
    Found this searching for turkey for next week. Day um. Nice job. Have you tried it w a bone in breast?
    Fish, Hunt, Cook....anything else?

    1LBGE, 1MMBGE, somewhere near Athens GA
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  • NDG
    NDG Posts: 2,432
    Thanks - love this cook b/c of leftovers that keep giving.  Just finished it up last night -  this round we made killer Turkey Rubuens / BLT + Turkey Wraps / Buffalo Turkey Salads.  

    @neweggguy1945 the breasts are usually between 2 & 3 lbs each.  I use a wireless internal thermometer, so no need to open the egg until its done.  I pull at 165.
    @ksmyrl I have not tried bone in but I would like to & I would approach it the same as boneless.
     
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • GATraveller
    GATraveller Posts: 8,207
    I'm guessing that the veggies stay in for the entire cook. 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • NDG
    NDG Posts: 2,432
    edited November 2014
    Yes - just make sure to rase the aluminum pan off the hot platesetter a little bit (let air flow underneath) so the liquid does not burn.  I used 4 small squars of aluminum foli to rise the pan up a quarter inch or so.
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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