Need some turkey breast help...

Unknown · November 2004

I thought while I was home recuperating I would practice cooking a turkey breast so maybe I wouldn't mess up Thanksgiving. If you have some ideas, time, temp, etc. I would appreciate your help. [p]Thanks,
Van

Unknown · November 2004

Hugh Jass,
Just did a turkey breast on Tuesday. It was delish. The evening BEFORE, I take a completely thawed breast and trim off the excess parts, rinse it in cold water, and pat it dry. I tease the skin over the breast up with my fingers. Then I slather it with olive oil. Next, take your favorite poultry rub and apply it to and under the skin. Place the breast, MEAT SIDE DOWN in a covered container and place it in the refrigerator. Remove the breast from the refrigerator one hour before you plan to put it in the egg to allow it to warm up. Prepare the egg for indirect cooking with a drip pan. Get the temp to 350 degrees. The use of wood chunk(s) is optional. I always soak mine in water for one hour before putting them in the fire. Add flavoring/smoke wood. Put the turkey breast on the grill and restabilize temp at 350 degrees. Depending on the weight of the breast, the cooking time is between 2 and 3 hours. I take it off when the internal temp is 165 degrees. I tent the finished breast for a minimum of 20 minutes before slicing it down. I prefer a longer tenting time.
Hope this helps.

yaB · November 2004

Hugh Jass,
As insurance against uneven cooking caused by hot spots, you might want to rotate the breast 180° sometime after the half-way point of your cook. I did a couple of unevenly cooked turkey breasts before a discussion of hot spots here helped me realize what was going on.[p]Bob

Need some turkey breast help...

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