Turkey Breast Emergancy

dublin

Wife picked up a 6lb Turkey Breast today.
I would like to brine it for 1 maybe 2 hours, is that long enough for the brine to work???
Also, I will be using Pecan wood chunks, v-rack on the large, what temp should cook this at??
Thx
dublin

disabledFlyfish

dublin,
I would suggest 300-325. Last sunday I cooked it to 165-170 degrees. I did marinated it over night. I would brine as long as you can. Think that it took 2-2.5 hours.[p]ENJOY

The Naked Whiz

dublin,
Two hours will certainly make a difference, so it is worth it to do the brine for that long. As for time/temp's, do it the same way you would do it in your oven. Probably 325 degrees, and use a meat thermometer to judge when it is done. 170-175 is probably good if you let it rest for 20 minutes before carving. Go light on the smoke. I love smoke, but poultry sucks it up like a hoover on steroids. If you have a rub, go for it. I like Montreal Steak seasoning on turkey breasts. You could also do a basic salt/pepper/garlic rub. Or no rub at all, just a little oil rubbed over it. For planning purpose, maybe guess around 2 to 2.5 hours? If you have a remote thermometer, you can watch the temp rise and guage about when it should be ready. Good luck. Turkey breasts are great on the egg.[p]TNW

RRP

dublin, you've already been given all the advice you need - but as a rule of thumb count on 20 minutes per pound at 325°

Tim M

<p />dublin,
Many turkey breasts are injected already with juices and so brining does little good. The label will tell you if it has been. I do mine indirect at 350° and a 6 lb will take me about 2.5 hrs. I pull it when the breast is 165°.[p]Tim
[ul][li]Tim's cookbook[/ul]