suggestions for boneless butterball turkery breast

Babyray

Some say not to brine because most of these are already injected before going to market.. sure dont want to get it too salty. Some say indirect with drip pan. Some say direct at 400 for 15 min. on one side and 10 min on other. All say get internal temp of 160-170. I plan to use pecan chips. Any help appreciated.

Ray

Richard Fl

Here is one idea.

Turkey, Breast, Boneless, Honey Glazed, Chef Arnoldi

This mix will give the TASTE of the famous "HONEY BAKED HAM" and can be used on Turkey, Chicken or Pork


INGREDIENTS:
1 cup granulated sugar
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/8 tsp paprika
1 dash ground ginger
1 dash ground allspice




Preparation Directions:
1 season a deboned turkey breast with Lowery's Season salt- then injected with chicken broth (¼ cup each breast)
Cooking Directions:
1 Smoke indirectly @ 225F with soaked Maple wood chips.
2 Pull from BGE @ 165F internal temp (about 2 hrs)
Special Instructions:
1 After resting 30min, slice accross the grain & coated the top/sides with above mix.
2 Then, using the mapgas torch, set to a light blue flame (not forcefull as if lighting lump), carefully glaze the mix onto the turkey breast


Servings: 1

Recipe Type
Main Dish, Poultry

Recipe Source
Author: Chef Arnoldi

Source: BGE Forum, Chef Arnoldi, 2004/02/22

Bordello

I just called Butterball hotline, anything frozen, whole or boneless (she said all boneless are frozen) are enhanced. Anything fresh is not. I would presume their solution has salt in it but don't really know.

Butterball Hotline:
Turkey Talk-Line Info
Phone Number: 1-800-BUTTERBALL (1-800-288-8372)

Good Luck,
Bordello

AZRP

I wouldn't brine it. Cook it indirect at 350 until it reaches 161 internal then rest under a foil tent. -RP

FlaPoolman

Agree with Randy but usually go 325 (not much diff.)