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Turkey for dinner

BBQ Hippie
BBQ Hippie Posts: 49
edited November -1 in EggHead Forum
I used a brine recipe a found here on the forum and brined a 8 lb turkey breast overnight. Rubbed it with olive oil rosemary and garlic. Put it on at 250 indirect with some pecan for smoke. Pulled it at 160 after 4 1/2 hours. Fantastic flavor, but the skin was thick and rubbery. Any suggestions?
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Comments

  • Little Chef
    Little Chef Posts: 4,725
    Cook at 325-350*. Low temps do not give you even a snowballs chance of nice skin. You will still get moist meat, but the skin will at least be edible. In addition, an overnight in the fridge uncovered has proven beneficial to many.
  • MeatEater
    MeatEater Posts: 22
    I did a 7 1/2 lb. spatchcocked turkey breast on Monday, 400* direct for 1.5 hours, very tasty. No brining, injected with beer, butter, soy sauce, garlic powder and onion powder. Vacuum sealed for 48 hours. Little Steven is right, cook high heat for nice skin, also as he said overnight in the fridge uncovered gives a nice result.
  • irishrog
    irishrog Posts: 375
    Take off the skin, scrape the fat from the inside with a sharp knife. and then lay the skin back over the breast and keep in place with cocktail sticks. Allow to dry out in the fridge over night, and cook fairly hot to crisp up the skin.