How do I cook a 6 lb. turkey breast.

memphis egg

I have cheese cloth. What temp? How long?

The Naked Whiz

MemphisEgg,
When I cook turkey breasts, I take my usual simple-minded approach and rub them with olive oil and then give a sprinkling of Montreal Steak Seasoning or Dizzy Pig Tsunami Spin. I cook them just like I would in an oven, on a rack at 325 until the internal temp is close to 180. I do them indirect over a drip pan and add a little bit of smoking wood, but not a lot.[p]TNW

PapaQ

MemphisEgg,[p]I did a a 3 pound boneless last night at an indirect 375-400 for an hour and ten minutes. From what I've read on the forum, suggested temps are between 325 to 400. I took mine off with an internal temp of 160 and wrapped it in foil for ten minutes before slicing. [p]There's a debate about whether to brine or not. If you have time, it's probably better. A turkey breast can't be too juicy. I forgot to brine the night before, so I put it in some brine for about six hours ahead of cooking, rinsed it off, and coated it with paste I made up of olive oil and a rub from a local BBQ shop. Succulent results.