Big breasts.

[SlickedBack]

I got a big ol boneless Turkey breast that is thawed out and I need to cook it tomorrow.
6.5 lbs.

Don't know what to do next.
I'm thinking salt pepper garlic and Lemon zest then go til 165 or so. Right on the rack.
Never cooked one so, any advice would help.



Sent from my iPhone using Tapatalk

[jcnaz]

It is already basted so brining is not usually recommended.
On the rack with indirect heat will work well.
Or put it in the basement! Meat on a rack, rack in a pan, maybe some liquid in the pan too. Put the whole mess right down on the charcoal grate with coals spread around the pan. The breast will cook a bit slower because it is not up near the lid.

[SlickedBack]

I like the basement idea. I do potatoes that way . What liquid? Maybe just water? Gonna use the rack and pan method.


Sent from my iPhone using Tapatalk

[SlickedBack]

Oh and to what temp, my guess was 165


Sent from my iPhone using Tapatalk

[jcnaz]

Water will do as much as any other liquid, unless you want the drippings for a gravy. This being just a breast I am not sure if there will be much fat to get a gravy from.
165° looks right to me. That is what it says on Amazing Ribs' temp chart. I personally like my poultry fully cooked!

[jcnaz]

...and by the way, I LOVE big breasts.

[SlickedBack]

Water and 165it will be!!! Thank you for the help. Pics will follow.


Not really sure how this message gets sent.

[SlickedBack]

It's on. Two sided indirect, water in the basement pan, breast on a drip style flat pan.
Lowrys season salt, oregano, and a slight dust of Stubbs poultry mix.
We will see!!!
Just going on.


Not really sure how this message gets sent.

[SlickedBack]

Oh yea, it was a bone in breastes.


Not really sure how this message gets sent.

[SlickedBack]

Well, here we go. A successful cook.
Pulled it off after hour and forty minutes. Read 170.
Wrapped it for a rest of a half hour.
Daughter was hungry now so here it is!!





Not really sure how this message gets sent.

[jcnaz]

That looks tasty!
How was it?

[SlickedBack]

It was the moistest(?) turkey I have ever eaten.
The smoke was really mild but evident; hickory chunk and apple wood chips. I brought leftovers to the job site and even after warming in the microwave it still seeped moisture. The apple really came out today.


Not really sure how this message gets sent.

[1buckie]

Nice Cookup !!!!

"It was the moistest(?) turkey I have ever eaten."

                         You Betcha !!!!!!!




One way I've done these is in a Dutch oven, start with broth, potatoes, carrots, seasonings at a fairly low heat, then set in turkey & some celery & onion pieces.....smoke with lid off for a time, then cap it to braize for the rest of the cook.....the turkey version of pepper stout beef.......

Yeah, it's kinda goofy 'cause you end up picking around the bones, but hey, it's pulled turkey !!!!

[Metal Mike]

Nice to look @...
but I'm more into Rumps, Hams & Butts

[DirectDrive]

Noice !
I love big American breasts !