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My First Turkey Breast
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DynaGreaseball
Posts: 361
Just took a 6 lb turkey breast out of the brine solution this morning. It lived in the refrigerator all day yesterday, and all night last night. I washed it, and lightly sprinkled John Henry's Jerk Chicken Rub over and under the skin. I plan to use Nipper's Turkey Breast recipe. I don't want to start cooking 'til about noon (about a 3 hour cook I think). So, it's back in the fridge for now, covered with plastic wrap. [p]My big worry is drying this bird out. The recipe calls for coating it with melted butter before placing it in the egg. Is that enough? Or should I keep basting frequently during the cook? Is there any advantage to butterflying it?[p]Any other tips would be appreciated.
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DynaGreaseball,
Yesterday, we cooked a small (trouble) whole breast with no brining (more trouble) indirect yesterday, no added moisture or butter (still more trouble.)[p]We foiled it after getting it up to 170 in the Egg (about 1 3/4hr). Right when I was foiling it to put in fridge, it was oozing much liquid, so I assume it will be terrific when I slice it cold. [p]The only thing we dried out on the Egg so far was a non-fatty flat brisket that should have been foiled for cooking.[p]I think it will not be dry, in short.
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dover_gal,[p]Very encouraging. Thanks. Guess I'll proceed as planned.
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DynaGreaseball,
Cook indirect heat and pull off with meat @ 160, NOT 180 degrees....it'll be the juiciest turkey breast you ever had.
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Happy Trails~thirdeye~Barbecue is not rocket surgery -
thirdeye,[p]Wow, that is beautiful food! I'll use my plate setter too. I noticed you didn't use a drip pan full of liquid. I don't think GreenEgg Dennis did either. I think I'll eliminate it from the plan. Sounds like juiciness is not a problem, especially with the success DoverGal had.[p]Thanks very very much for your help and the great pictures.
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DynaGreaseball,[p]You are welcome and thakns for the kind words. I start with a dry pan but sometimes add some liquid to the pan toward the end of the cook is the grease in there is splattering.[p]Using a cooking liquid in the pan is a personal choice and many folks really like it. If you do try it, be sure and heat it up before adding to the pan. It takes a lot of energy to heat cold liquids. [p]~thirdeye~
Happy Trails~thirdeye~Barbecue is not rocket surgery -
DynaGreaseball,[p]OK, the breast has been in there about 15 minutes. You can already see that the hickory has started to darken the skin (short t-shirt). It's not as pretty as third eye's but it's on it's way.[p][p][p]Couldn't resist putting a picture of my brand new command center in there.[p]If all goes well, we eat good this afternoon around 4:00 pm. Wish me luck.[p]
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DynaGreaseball,[p]Way to go!! That looks really good.[p]If the flavor of the skin was off what you expected, you might have put 'er on before the smoke was ready to meet the meat. Or try a lighter wood like apple or alder.[p]~thirdeye~
Happy Trails~thirdeye~Barbecue is not rocket surgery
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