Butterball Turkey Breast Roast

[isellstuff]

I think I have seen threads about this similar Turkey Breast before but here goes.

Looking at cooking this on my Pitboss. Its about 3 lbs, what is a good temp to cook it at? 325 and to an internal temp of 160 degrees? What is a simple rub that would be good on it?

 

[Steve H]

I've done them at 275 to 160 it. I used a store bought chicken seasoning. Don't recall the name off the top of my head. They come out very good

 

[Steve H]

Now I remember. It was stubbs chicken rub

 

[isellstuff]

Now I remember. It was stubbs chicken rub

Thanks!

 

[Steve H]

You're Welcome!

 

[isellstuff]

Now I remember. It was stubbs chicken rub

Should i put oil or butter on the breast before putting the rub on it?

 

[Kevin DeShazo]

I did one of those not long ago at 275, (hot as my MES will go) rubbed it w SPOG and the basted it w oil every so often to help prevent rubber skin.

 

[Steve H]

Should i put oil or butter on the breast before putting the rub on it?

You could give it a rub with butter and lemon juice

 

[gmc2003]

You could give it a rub with butter and lemon juice

Lemon juice - umm I've never heard of that. Sounds interesting Steve. Can you taste any of the lemon?

Chris

 

[Steve H]

Lemon juice - umm I've never heard of that. Sounds interesting Steve. Can you taste any of the lemon?

Chris

It gives the skin a very slight tang. Which really compliments the salt and sugar in the rub. I use 1/2 stick unsalted butter with a tsp of lemon juice. If you have had lemon pepper on chicken. This is the same idea. But not as strong.

 

[gmc2003]

It gives the skin a very slight tang. Which really compliments the salt and sugar in the rub. I use 1/2 stick unsalted butter with a tsp of lemon juice. If you have had lemon pepper on chicken. This is the same idea. But not as strong.

Appreciate the quick response Steve. I'm gonna give this a try. My wife and I like lemon pepper but don't always have it on hand.

Chris

 

[Steve H]

Appreciate the quick response Steve. I'm gonna give this a try. My wife and I like lemon pepper but don't always have it on hand.

Chris

You're welcome Chris.

 

[bbqbrett]

It gives the skin a very slight tang. Which really compliments the salt and sugar in the rub. I use 1/2 stick unsalted butter with a tsp of lemon juice. If you have had lemon pepper on chicken. This is the same idea. But not as strong.

I did something similar to that in a crockpot recipe for chicken. Except it was with Italian blend seasoning and it was pretty good.

 

[JLeonard]

I've done them before. I really like Meatchurch Honey rub.

Honey Hog BBQ Rub

This is a great pork and poultry rub with a sweet kick. Honey Hog BBQ is a fantastic rib rub as well as seasoning for pulled pork or chicken. As seen on BQ Pitmasters!

www.meatchurch.com

Jim

 

[isellstuff]

I've done them before. I really like Meatchurch Honey rub.

Honey Hog BBQ Rub

This is a great pork and poultry rub with a sweet kick. Honey Hog BBQ is a fantastic rib rub as well as seasoning for pulled pork or chicken. As seen on BQ Pitmasters!

www.meatchurch.com

Jim

Thanks Jim!

 

[SmokinAl]

If you have a SV circulator, that is the way to go. We do them for 8 hours at 132. Incredibly tender & juicy. If you want some smoke flavor smoke it to about 125 IT, then bag it with butter & lemon slices, we also use Montreal chicken seasoning. Then SV it for 5 hours at 132. The gravy packet that comes with it is also real good!
Al

 

[BrianGSDTexoma]

If you have a SV circulator, that is the way to go. We do them for 8 hours at 132. Incredibly tender & juicy. If you want some smoke flavor smoke it to about 125 IT, then bag it with butter & lemon slices, we also use Montreal chicken seasoning. Then SV it for 5 hours at 132. The gravy packet that comes with it is also real good!
Al

That sounds good Al. Another for the list. I was planning on curing the next one but can still use this method.

 

[vtfarrier]

I tied the honey glaze from Malcom Reed and it was awesome

 

[isellstuff]

Thanks for all the advice, used the spog as the rub, probably a little less pepper next time but was very juicy and good. Is that a smoke ring on the edges of the meat?

 

[BrianGSDTexoma]

If you have a SV circulator, that is the way to go. We do them for 8 hours at 132. Incredibly tender & juicy. If you want some smoke flavor smoke it to about 125 IT, then bag it with butter & lemon slices, we also use Montreal chicken seasoning. Then SV it for 5 hours at 132. The gravy packet that comes with it is also real good!
Al

I going to give your cooking method a try for turkey breast. I plan on curing it first. Whole turkeys so cheap right now but really not that big of fan of turkey and whole one just to much. I love the house smoked turkey breast at Market Street Deli. I am pretty sure they cure them and going to try to duplicate.