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Post by ratpack on Dec 18, 2009 13:29:33 GMT -5
After a successful first effort with a butt, my wife wants a turkey breast cooked on Primo for Christmas. Should I cook it the same basic way as a butt (indirect over pan with apple juice)? Different wood than hickory? About how long should it take?
TIA,
Ratpack
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Post by BBQ Butcher on Dec 18, 2009 16:59:56 GMT -5
After a successful first effort with a butt, my wife wants a turkey breast cooked on Primo for Christmas. Should I cook it the same basic way as a butt (indirect over pan with apple juice)? Different wood than hickory? About how long should it take?
TIA,
Ratpack First thing to do is check the label on the turkey breast to see if it's been "enhanced, injected, fortified, already brined, etc" with a salt or saline injection. If it has less than 6-8%, then go to this thread Brining 101 and read it thoroughly. There is nothing better than a brined turkey or chicken. As far as the cooking set up, I would cook it indirect (over a pan with apple juice is fine), either using half the firebox or the the whole thing, choice is up to you. If you use just half the firebox, you may or may not have to turn the breast halfway through the cook. Adjust your vents for a 325° cook. As far as wood chunks or chips, ALL poultry is a literal SPONGE for smoke, so you want to take it a little easy, unless you like SMOKEY meat. A chunk or a good handful of chips at the beginning is usually enough to give it a good flavor. As far as the wood type, hickory can be a little harsh tasting so you might want to try something lighter like pecan (my choice), apple, peach, pear or a citrus wood. If you brined it, use caution with your rub as you don't want much added salt. Covering the skin with veg or olive oil before the seasonings will help them adhere to the skin and aid in the browning. Depending on the size of your turkey breast, it could take any where from 1½ to 3¼ hours or roughly 20-30 (plus or minus) minutes per pound of meat. If you brine the breast, figure on the quicker cooking times, as liquid in the meat will hasten the cooking time. Best thing to do is use a cooking thermometer of some type in the thickest part of the breast. Shoot for an internal temp of 160-165° (a little higher is not a big deal), then pull it from the grill, cover with foil and let sit about 15-30 minutes before you start slicing it. If the skin is looking too dark while you are cooking it, cover loosely with foil. Good luck and Merry Christmas.......
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Post by ratpack on Dec 20, 2009 11:54:15 GMT -5
Thanks for the info.
What about a rub for the turkey breast? Mine already has a 15% solution injected so I won't be brining. Should I use a rub and if so, which do you recommend and how should I apply? Over skin, under skin, along the inside of the breast, etc.?
Thanks,
Ratpack
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Post by BBQ Butcher on Dec 20, 2009 12:05:30 GMT -5
Thanks for the info.
What about a rub for the turkey breast? Mine already has a 15% solution injected so I won't be brining. Should I use a rub and if so, which do you recommend and how should I apply? Over skin, under skin, along the inside of the breast, etc.?
Thanks,
Ratpack A little salt in the rub won't hurt it at all. Use your favorite chicken rub or else just a little Kosher salt, black pepper and granulated garlic. Some folks even use 'poultry seasoning' for a rub on turkey. Yes, sprinkle some under the skin as best as you can. Put some oil on the skin and use your rub/spices there as well. As far as the cavity, just some salt will be sufficient.
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Post by ratpack on Dec 27, 2009 13:27:45 GMT -5
Happy to report the Christmas turkey was a big success. Family said it was best ever and please do this again!!! Thanks, Ratpack
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Post by BBQ Butcher on Dec 27, 2009 14:58:05 GMT -5
That's GREAT news
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