Cooking 2 turkey breasts , Help !

[Tim]

Hay guys I am cooking a 7&8 lb turkey breast. Any idea how long and should I do it low and slow or high temp cook ?

 

[Bill Spearman]

Take a look at the poultry section of cooking topics for the info you need.

 

[David Somerville]

Tim,

A great tip I figured out last time I did a turkey breast was how to slice it.

After the breast cools enough to handle take it off of the bone. Now, instead of slicing it length wise as you would have done, slice it crosswise.

This is slicing it across the grain. Your turkey will be extremely tender. This is the same concept as slicing a brisket. It makes a big difference with turkey too.

 

[Craig Castille]

Tim,

I do turkey breasts at 325-350 in the wsm.

I find this temp better if the skin is on and if the breast is whole.

They usually take about 1.5- 2 hours when they are that size.

I pull mine when they get to about 160 internal.

Good luck.

 

[Robert T.]

Craig,

I am thinking of doing this this weekend. Couple of questions. Do you use water in the pan or ceramic pan or nothing? Also, what do people like to rub with or should I brine.

Thanks,

Bob

 

[Matt Jones]

No water in the pan if you are going to cook at high temps.

 

[Robert T.]

Thanks Matt. Any thoughts on rub or brining?

bob

 

[Paul K]

I would encourage you to brine and if so, then avoid a rub with salt in it. Perhaps just go with some herbs; sage, parsley, basil, rosemary and maybe a little lemon zest.