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Turkey Breast

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Hooter
Hooter Posts: 134
edited November -1 in EggHead Forum
Any suggestions for doing a turkey breast tomorrow? Brine vs. rub? Temperature?

Any help would be appreciated!
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  • Chef Arnoldi
    Chef Arnoldi Posts: 974
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    how about injecting with Swanson's chicken broth, rubbing the outside with your favorite rub from DP
    smoke indirect with apple or maple wood @ 225F till internal reaches 170F
    raise the temperature on the BGE to say 450F and crisp up the skin- remove when internal temp is checked at 175F (don't leave the wire probe in for these higher temp or they will crisp up as well)
    let it rest 10 min before slicing.
    it will be moist

    p.s. i prefer to debone before cooking, as it's easier to slice.
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  • Hooter
    Hooter Posts: 134
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    Chef,

    Sounds good. Thanks for the reply. I'm bummed that you were the only one to throw out a suggestion. I guess missing Eggtoberfest put me on the "bad list".
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