Turkey Breast what to do?

[jmatkins]

Ok I thought I was deep frying a whole turkey tomorrow but looks the MIL only has me a turkey Breast to cook(they are doing the 20lb in the oven). So should I still fry it or try something on the grill? Looking for input and ideas.

Thanks,

John

 

[mdwest]

slow smoked turkey breast on the grill rocks... I think thats the route I would go...

will take a bit longer than deep frying... but I think would be worth it...

use a semi sweet glaze... starting about half way through the smoking process...... yum!

 

[ironchefscott]

cold smoke it then poach it in duck fat?

 

[ATL]

Buttermilk brine and then smoke it on the grill. Good stuff.

 

[jmatkins]

slow smoked turkey breast on the grill rocks... I think thats the route I would go...

will take a bit longer than deep frying... but I think would be worth it...

use a semi sweet glaze... starting about half way through the smoking process...... yum!

I will look into this, but I only have gas grill.

Thanks,

 

[ironchefscott]

I agree on the whole brining thing.....turkey breast is pretty easy to over cook....but be warned tons of them are already sold pre-brined......so don't need to brine twice!

slow smoked turkey breast on the grill rocks... I think thats the route I would go...

will take a bit longer than deep frying... but I think would be worth it...

use a semi sweet glaze... starting about half way through the smoking process...... yum!

I will look into this, but I only have gas grill.

Thanks,

 

[Monsterdg]

I agree with smoking it; shouldn't take very long.

 

[jmatkins]

I agree with smoking it; shouldn't take very long.

But how to smoke it on a gas grill

 

[ATL]

I agree with smoking it; shouldn't take very long.

But how to smoke it on a gas grill

A lot of gas grills come with a box for wood chips. If not, you can soak some chips or chunks and make a foil pouch, several layers thick, and place it close to the burners. Just be sure there is some ventilation so the smoke can pass through.

 

[Doug B]

Apple cider, water, sugar and salt brine. Tarragon, thyme, and roasted garlic puree compound butter loaded under the skin. Oven-sear it and then cut down the temperature low and slow. Internal temperature of 165. Rest for ten minutes. Fantastic...one of a million ways to use the breast.

 

[NCost]

If the breast has had "Solution added" do not add more salt or you'll be sorry. Check the package.

 

[NickThePyro]

Personally I would wrap it in thick cut bacon, quick sear in a pan, then finish off in the oven.

 

[Doug B]

Double-posted accidentally

 

[Doug B]

If the breast has had "Solution added" do not add more salt or you'll be sorry. Check the package.

Very true. Great 'heads-up'

 

[jmatkins]

Thanks for the ideas guys, going with just my dry rub and do g beer can turkey beast on the grill. I will, try and take pictures.

 

[zama80]

Thanks for the ideas guys, going with just my dry rub and do g beer can turkey beast on the grill. I will, try and take pictures.

Are you going to use the foil pouch smoking method? I would be interested in knowing how it turns out.

 

[jmatkins]

Just put is on the grill!

 

[jmatkins]

This is how my beer can Turkey came out, it fell off the Fosters can near the end and i had to switch to a small beer can at the end.