Boneless Turkey Breast

bigmikej · February 2003

I picked up a 5lb boneless Butterball turkey breast at Costco yesterday. It appears to be tied up in a string netting to hold it together. I was wondering if anyone has any experieince with these and any recommendations for seasoning, marinating, and cook times, temps, smoke, set up, etc...[p]Thanks for the help![p]

jwitheld · February 2003

bigmikej,
I have always wondered just how a boneless turkey stands up?

BlueSmoke · February 2003

bigmikej,[p]I just defrost and brine overnight, then go low and slow indirect including a drip pan, with a mild fruit wood for flavor. Temp: 240 to 250. Time: 15 minutes to the pound? (I don't pay close attention to time, go for 160° internal.)[p]Ken

Marvin · February 2003

BlueSmoke,
My technique is much the same, except that after rinsing the brine off and drying the breast a bit, I put Ken's Easy Life rub on the breast, spray with olive oil and then cook at 325-350 to the same internal temp. Enjoy.

sdbelt · February 2003

bigmikej,[p]Like BlueSmoke and Marvin, I've done a couple of those very same Butterballs. I use Alton Browns brine recipe from the Food Channel, and brine the breast overnight. Then I cook it with apple wood, indirect, at a temp of 325. It comes out very tasty and extremely juicy.[p]It's not as good as a free range bird is, but it's still really good, and better than you'll likely have ever tasted.[p]--sdb

Boneless Turkey Breast

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