Help with two things: Turkey Breast on BGE & Char-crust

Sandi

Thinking that next weekend I'd like to do a turkey breast on Humpty. Couldn't find anything in recipe section. Need some tips and advice on this. Also, should I brine? If so, the solution and timeperiod for bringing. Second question, what is the source for this Char Crust I see alot of you talking about? Thanks in advance!

Unknown

Sandi,
It's fairly widely available in grocery stores where I live, but here's their web site & order info. ^oo^~
http://www.charcrust.com/

Cat

Sandi,[p]For a bone-in breast, cook at 300-325 for roughly 15 minutes per pound - internal temp should be 160.[p]I would definitely brine since turkey dries out easily. A good simple mixture is 1 cup each non-iodized (e.g., kosher) salt and 1 cup sugar per gallon of water. You may only need half a gallon to cover the breast. Make sure the brine is cold before putting the turkey in it; a heavy-duty Ziploc bag works well if your fridge can't accommodate a large stockpot. [p]Brine overnight (although as little as 3 hours will make a noticeable difference); rinse and dry well before seasoning and cooking.[p]Cathy

Tim M

Sandi,[p]You can find answers to both at the link below. Under POULTRY you will see a selection for turkey. Jeff has a recipe in the old recipe section called Super Buzzard which is good (bit too much sage) but it will give you an idea or two.[p]Under the link below is a MSC Pictures section with a link to Charcrust.com.[p]Caution using wood chips/chunks with the turkey breast. Try doing your first one with no added wood at all - trust me. If thats not enough - add more next time but you will find that foul absorbs smokey very very easily and you can easily over do it.[p]Welcome to the familly.[p]Tim
[ul][li]-- Tim's BGE cookbook etc --[/ul]