eggcellent turkey breast

eggor

Got another turkey tip, since I keep on complaining about getting too much smoke on my bird, I did a turkey breast last night and had eggcelent results. I brined the breast for six hours,rinsed, then injected with equal parts butter, corn oil and sherry ( will skip the sherry next time, but still pretty good), patted skin dry and rubbed with olive oil and black pepper. On the main grid I set a pizza stone with a drip pan. Put a raised grid on with a sheet of aluminum foil poked with holes poked where the breast would lay. Put the breast on the foil and pull the ends of the foil up over the breast loosely. Cooked @ 350 dome, until breast temp was at 125 then pulled the foil back off the breast and began basting with butter. Pulled off at 160 internal. Like I said I didn’t care a whole lot for the sherry but this was the moistest turkey I’ve ever cooked and it didn’t pick up the smoke, and really looked good wished I had a camera.[p]Scott