Since there were only four of us for Thanksgiving dinner this year, we decided to do a turkey breast instead of a whole turkey. I also decided to give it a try on my Camp Chef Windwood pellet grill. After searching the Smoking Meat forums, I got some great info on the best way to do this right.
I started out by cutting off the base of the rib cage so the breast would sit upright on the grill grate. I forgot to take a picture of that step but it was pretty simple to do with kitchen shears.
From there, I gently separated the skin from breast meat and rubbed soft butter under the skin all along the breast meat. After reading a number of posts, instead of brining, I decided to Inject it with Tony Chachere's Creole Butter Marinade 2 hours before putting on grill. I also buttered the outside of the skin and seasoned it with Tony C's Creole seasoning.
For the pellets, I used Traeger Reserve mix and preheated the pellet grill to 275°F. After putting the breast on the grill, skin side up directly on the grate I set the smoke on the high setting for a couple hours and then bumped up the grill to 300°F for about another hour.
I Removed the breast at about 156°F internal temp and let rest for 20 minutes, which took it to 165°F. The result, success and four very happy and full people.
It was great getting helpful suggestions from the group. Hopefully this will help someone else
I started out by cutting off the base of the rib cage so the breast would sit upright on the grill grate. I forgot to take a picture of that step but it was pretty simple to do with kitchen shears.
From there, I gently separated the skin from breast meat and rubbed soft butter under the skin all along the breast meat. After reading a number of posts, instead of brining, I decided to Inject it with Tony Chachere's Creole Butter Marinade 2 hours before putting on grill. I also buttered the outside of the skin and seasoned it with Tony C's Creole seasoning.
For the pellets, I used Traeger Reserve mix and preheated the pellet grill to 275°F. After putting the breast on the grill, skin side up directly on the grate I set the smoke on the high setting for a couple hours and then bumped up the grill to 300°F for about another hour.
I Removed the breast at about 156°F internal temp and let rest for 20 minutes, which took it to 165°F. The result, success and four very happy and full people.
It was great getting helpful suggestions from the group. Hopefully this will help someone else
