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Turkey Breast for Sunday

disabledFlyfish
disabledFlyfish Posts: 14
edited November -1 in EggHead Forum
This AM I purchased a whole turkey breast. Currently i am marinating it with lemon, garlic and some rosemary. What are your recommendations for cooking method, cooking time and also method, with or without platesetter. Either email or post reply. [p]Thanks much
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  • RRP
    RRP Posts: 26,126
    Flyfish, last weekend I egged a 7.5# turkey breast - shot for 15 minutes per pound at 325° indirect using a rack strattling a foil lined drip pan. I pulled at 165° internal. Man-oh-man was that a tasty bird!

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  • RRP
    RRP Posts: 26,126
    Flyfish, I've been out in the yard raking and I got to thinking about your post so I just re-read it...you said you were marinading it, but I think you meant to say you had rubbed it with those ingredients, unless it's swimmin' in lemon juice. I've had great luck in also brining turkey breasts which will produce a guarenteed juicy meat. One other hint that I picked up here that produces a pleasant taste is to throw a peeled whole onion onto your charcoal when you put the breast on. Good luck! BTW regarding your feedback on the 12% solution isn't that a profit motive as much as anything? Afterall like in the case of my ribs they are selling water at $3.29/lb. Not a bad gig if you can get by with it!

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