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

Discussion in 'Grilling Chicken' started by skinnydan, May 29, 2013.

  1. 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?

  2. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    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


  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Good advice^^^^^[​IMG]
  4. Most excellent - thanks for the tips, Bill, and yours looked great.

    Hmmm, squash... 

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