Weber Kettle Club Forums

Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: Jrzy.Hillbilly on October 22, 2020, 08:39:00 AM

Title: Turkey breasts
Post by: Jrzy.Hillbilly on October 22, 2020, 08:39:00 AM

Turkey breasts on the 22 kettle with SnS. Weber briquettes with cherry chunks. Turkey sprinkled with a little kosher salt and Meatheads Simon and Garfunkel rub. Served with baked potatoes and Brussels sprouts done on my Summit gasser.



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Title: Re: Turkey breasts
Post by: dazzo on October 22, 2020, 08:50:03 AM

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Title: Re: Turkey breasts
Post by: AZ2FL on October 22, 2020, 10:03:34 AM

Turkey looks good.

Title: Re: Turkey breasts
Post by: JEBIV on October 22, 2020, 10:54:53 AM

that looks good

Title: Re: Turkey breasts
Post by: cigarman20 on October 23, 2020, 02:49:42 PM

Very nice. Those look great!  Turkey season will soon be upon us. Looking forward to the .29lb specials.


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Title: Re: Turkey breasts
Post by: bbqking01 on October 24, 2020, 06:50:30 AM

Very nice. I love the food combo.


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Title: Re: Turkey breasts
Post by: Retired@55 on October 27, 2020, 09:05:50 AM

Love turkey season!

Title: Re: Turkey breasts
Post by: Redwng on October 31, 2020, 04:36:32 AM

Good job, we enjoy that same combo many times during the year.

Title: Re: Turkey breasts
Post by: Pattyracer99 on November 06, 2020, 02:59:22 PM

I want to grill a 3 pound boneless turkey breast Sunday. Any tips?  Approximate time to cook with what temperature. I have never done a turkey before


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Title: Re: Turkey breasts
Post by: 1911Ron on November 10, 2020, 06:51:21 AM

Great looking Turkey and plate for that matter!

Title: Re: Turkey breasts
Post by: Stoneage on November 10, 2020, 08:44:18 AM

I just did one3 1/2 Lb one at 350° for 3 hours. On the rotisserie.
Water pan in the middle & Webber baskets full of coals on both sides.
On my Master Touch that was both vents open about 50%.
I had to top up a few briquettes at the end as the temp was dropping to 300 or so.
I had the lid on & didn't brine, but I did baste every 15 minutes.
Basting was 2 1/4 cups water, one chicken stock cube, one veggie stock cube, garlic onion powder, black pepper & some "poultry seasoning" made before & allowed to steep for about 20 minutes.
The biggest problem was balancing it on the roti, everything is on one side so I had to really work the offset weight to get it to balance well.
pics :
http://weberkettleclub.com/forums/index.php?topic=40426.msg464268#msg464268