Thinking about grilling turkey breasts on the Weber this weekend. I've never cooked a turkey breast on the grill before and was wondering if anyone had suggestions.
Brine?
Indirect/direct heat?
Good seasonings?
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Thinking about grilling turkey breasts on the Weber this weekend. I've never cooked a turkey breast on the grill before and was wondering if anyone had suggestions.
Brine?
Indirect/direct heat?
Good seasonings?
Brine? Nope.
Thanks for the input... Lol
I did one a while back on a Weber grill; nothing fancy, just used Greek seasoning for "rub" and tossed it on. You def. want to use indirect heat. I set a pan on top of my charcoal holders to provide indirect heat and catch the drippings. Turned out really juicy and good.
Oh, and put a little water in the drip pan to start out so as to help hold down the temp. and help keep the bird from drying out.
Phone pics attached.
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Indirect with a water pan is essential. The Smokenator 1000 helps a lot too. I don't think the rub or brine really does much, but I use a crap load of smoke! Stay between 225 - 250 and cook to temperature . . . not time. I smoked a 12 lb turkey last Thanksgiving and pulled the skin back to get more smoke into the meat. It kicked ass.
This is my favorite resource on the web for BBQ/Smoking: http://amazingribs.com/
A brine doesn't do much for smoked meat, but rarely cook pork or turkey without a brine unless I'm smoking it.
i've never grilled a turkey breast, but turkey does love some smoke.
Hope everyone has a Happy Grilling Fourth !!
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YES WE CAN !!! do low and slow on a kettle grill with a "fuse burn".Attachment 9602Attachment 9604Attachment 9603Attachment 9605
That is pretty cool. Did you have to do anything to maintain the fire?
No; I didn't even open the lid for the first three hours and with the bottom vent open about 1/4-1/3 and the top vent wide open, it just chugged along at a dome temp. generally between 235 and 245 deg.
Should be able to go at least 8 hours without fooling with the fire with this type setup.
Ran it for a while with the vents wide open at the end and the dome temp. sat at a steady 325 deg. until the fuel started running out.
Here's a pretty good detailed description:
http://www.thesmokering.com/forum/viewtopic.php?t=36757
I am in the process of building a new home and will have an outdoor kitchen. I have ordered a Saber 4 burner grill (infrared); does anyone have any input on how these perform?
Didn't mean to hijack the thread, BTW.
I absolutely hate infared. Just my personal opinion. If you're going to have grill- have a grill. Otherwise just put an oven and stovetop outside and call it an outside oven and stovetop.