Billy Posted April 18, 2007 Report Share Posted April 18, 2007 I bought a big turkey breast (bone-in) and are wondering how the best way it is to make it. Any help you can give me as to recipes, cooking times, temp. range would be appreciated..... Thanks Billy Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted April 18, 2007 Report Share Posted April 18, 2007 Hmm, never really tried a turkey breast on a ceramic before (or any other grill); I usually fry them (Mmmmm, deep fried turkey). But I imagine you want to cook it fast so it does not dry out. Maybe use a nice injection marinade (I strain Italian dressing, then grind some very fine black pepper, cayenne (optional) and add back to it - excellent!!). Several people here mention doing chicken at 400 degrees or better indirect, so I imagine the same could apply to the turkey breast. However, I would absolutely recommend a meat thermometer so you can pull it before it over cooks. I believe 180 is the recommended temp for poultry to be cooked to, but you can pull it 10-20 degrees before that temp, wrap it in foil and let it finish off the grill (if you want the skin crisp, omit the foil and make sure it rests in warm area out of drafts - oven turned off is good). -=Jasen=- Quote Link to comment Share on other sites More sharing options...
Billy Posted April 19, 2007 Author Report Share Posted April 19, 2007 Turkey Breast It weighs about 8 lbs. so I may have a hard time frying her since I don't have all the apparatus. Thanks Quote Link to comment Share on other sites More sharing options...
