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?
Last edited by ITdrummer; 02-12-2013 at 10:56 AM.
Brine? Yep.Originally Posted by ITdrummer
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.
Turkey on the grill.jpgTurkey done.jpgGrab a slice.jpg
Last edited by nadB; 06-09-2012 at 12:57 AM.
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.
Time is your friend. Impulse is your enemy. -John Bogle
i've never grilled a turkey breast, but turkey does love some smoke.
Hope everyone has a Happy Grilling Fourth !!
20120630_25.jpg
YES WE CAN !!! do low and slow on a kettle grill with a "fuse burn".Initial Setup.jpgLighting it off.jpgAfter 3 hr..jpgLeftovers.jpg
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.
“Towie Barclay of the Glen, Happy to the maids, But never to the men.”
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