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Boneless Turkey Breast - Can you Clear some things up for me?

post #1 of 4
Thread Starter 

All,

 

I've looked through the archive and there seems to be a variety of opinions on how to approach these. The meat I get locally is usually only a single breast rather than both halves, and they run in the 2.5-3lb range for the most part.

 

  • Seems like 45 minutes/lb is the expected time (give or take) with an IT ideal of about 160 - sound right?
  • I've done these on the gas grill for about 1 & 1/4 hours or so and they come out nice and juicy, and I've never brined them. Is the brine really necessary to maintain juiciness?
  • If I want crispy skin, how long should I pop them on the grill or in the oven? Any temperature recommendations for that finishing step?

 

Thanks,


Dan

post #2 of 4

The turkey breasts I did recently were pre-brined.  I smoked them for the recommended time to the  recommended IT (165) and they came out perfect!

 

Here's the link.

 

PGSmoker's Turkey Breasts

 

Enjoy!

 

Bill

post #3 of 4

Good advice^^^^^biggrin.gif

post #4 of 4
Thread Starter 

Most excellent - thanks for the tips, Bill, and yours looked great.

 

Hmmm, squash... 

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