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turkey breast

Live_love_eat
Live_love_eat Posts: 3
edited November -0001 in EggHead Forum
For years I have done whole turkeys for thanksgiving. This year I am doing some turkey breasts as well. Can anyone give guidance? Brine or not? What wood? Net breast or not. leave bone in or remove. For whole bird I used apple and alder. Should I stick with this wood. Baste or dry rub? I have lots of questions :) Any help would be appreciated.
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Comments

  • Fornia
    Fornia Posts: 451
    Sounds like you're already headed in the right direction!

    Why don't you tell us what you're looking to try, and maybe some suggestions can be provided?

    I recently did some breasts, with just butter and Signore Bernardo's Savory Poultry...my stepfather said best Turkey he'd ever had!

    I said to him....you should taste the Mad Max turkey then! I'll go as far as saying, if you include Max's Gravy in the mix...you CANNOT go wrong.
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  • Live_love_eat
    Live_love_eat Posts: 3
    Thank you. What I am trying to achieve is a memorable meal for everyone on Thanksgiving day. Something so delicious they will be wanting more :) I guess what we are all after. I have found that the smoked whole turkey is always a crowd pleaser. Just looking to add to that festival of food!!!! Since this is the first time I am doing turkey breast as well I was looking for guidamnce from the experts! I am a newbie to the forum but I have had my big green egg for about 9 years. Smoked many chickens, pork shoulders and lots of fish but no turkey breast.
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  • Hoss
    Hoss Posts: 14,600
    I did my first "Breast Only"turkey last week.It is ALL I will cook from now on.Even if I buy a whole "on sale" bird,I will carve off the wings and legs/thighs.ABSOLUTELY the BEST turkey I ever cooked.I cooked it indirect 300 dome in a rack over a drip pan full of liquid,used pecan and JD chips.It was a 15% solution injected bird so I did not brine.Seasoned and pulled @ 165 Internal in the thickest part of the breast.The leftovers were even Tender and Juicy.This is THE ONLY way I will ever bo a Turkey,...until I taste a better one.
    P.S. If the bird had not already been injected with solution,I would have brined.
    It was a Honeysuckle White.Hope this helps.
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  • Live_love_eat
    Live_love_eat Posts: 3
    Thank you so very much. Going to give it a dry run this weekend. Will let you know how it goes.
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  • Hoss
    Hoss Posts: 14,600
    Hope ya like it.The ONLY way to screw up turkey/and MOST other things/ is to OVERCOOK it. B)
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