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First Turkey Breast

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Knauf
Knauf Posts: 337
edited November -1 in EggHead Forum
I've never done a turkey breast before. Maiden voyage with a 5 pounder on Sunday. Should I brine? I'm thinking indirect with apple/ pecan chips about 250 until 165. Should I brine? I've seen simple brines of 1/2 cup each salt and sugar with a gallon of water. Any help or tips would be greatly appreciated.
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  • Hoss
    Hoss Posts: 14,600
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    It's personal preference! :) It won't hurt,but is not required.
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  • Richard Fl
    Richard Fl Posts: 8,297
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    Here is one way.

    Turkey, Breast, Richard Fl


    TURKEYBREAST.jpg

    INGREDIENTS:
    1 6 1/2 Lbs Turkey Breast, Bone In
    Seasoning/Rub
    2 Tbs Lawry's Chicken & Poultry Seasoning
    2 Tbs Paprika, Spanish
    2 Tbs Tone's Garlic & Herb Seasoning
    Basting
    3 Tbs Crushed Garlic
    3-4 Ozs Butter




    Preparation
    1 Sprinkled the rub over and inside the skin and let set for 30 minutes
    Cooking
    1 Placed in large BGE, 350°F W/Plate Setter inverted, drip pan with 1 quart water, "V" rack. Placed bird in BGE W/aluminum foil to protect breast. Removed the foil last hour.
    2 Allowed temperature to drop to 300°F and left alone for an hour. Basted after first hour W/Butter/ garlic mixture, continued to baste each half hour for a total cook time of 3 hours. The temperature varied from 275°F-300°F. Pulled @ 160°F internal. Total cooking time 3 hours.
    3 Allowed to sit 45 minutes wrapped in foil. EGGcelent. Leftovers are going to become Eggchiladas W/red sauce.


    Preparation time: 30 minutes
    Cooking time: 3 hours
    Ready in: 4 hours

    Recipe Type
    Main Dish, Poultry

    Recipe Source
    Source: BGE Forum, Richard Fl, 2007/04/15

    2007/05/22--Did another tonight- Only took 2 hours between 275F & 325F. Basted W/Italian Salad Dressing after the first hour. Temp for meat got to 170F and pulled after 2 hours. Used pecan chips for smoke, not soaked. covered with foil whole cook so as not to burn skin. Left the drip pan out of this cook, perhaps that is the reason for the shorter cook time.

    2009/01/14--RPH-- Did one tonight on the small BGE, Spatchcocked the 7 pounder and did high in the dome at 325F, direct. Took 1 hour 15 minutes to reach 160F. Used Italian Salad Dressing, Lawry's Chicken & Poultry, Urban Accents Smokey Peppercorn Turkey Rub and some Pixie Dust. Spritzed every 20 minutes or so with vinegar and apple juice and spices. EGGstremely moist.
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