First time 7.5 pound bone in Turkey breast


 
Chris-P

Chris-P

TVWBB Member
I brined it overnight. Turned out fantastic using @Chris Allingham posted recipe:

www.virtualweberbullet.com

Turkey Breast - Bone-In - The Virtual Weber Bullet

Smoking a whole, bone-in turkey breast on the Weber Smokey Mountain Cooker. Don't like dark meat? Then all-white-meat bone-in turkey breast is for you!
www.virtualweberbullet.com www.virtualweberbullet.com

Finished in 2 hours at around 350 for most of the smoke.

This is our "back-up" Turkey because trying to get any leftovers from my mother's home is nearly impossible due to so many people taking it. :)
 
Sounds like your turkey turned out great! Brining really helps keep the meat moist and flavorful. It's always good to have a backup bird at big family gatherings, especially when there's a hungry crowd.
 
Yeah, I'm doing bone-in breast this year. Have three pre-brined (not my choice) ranging between 7.5 & 8.5lbs. Hosting the wife's family and noticed over the years that the dark meat seems to be the last taken, if at all.

With wanting to capture as much of the drippings as possible, I'm using the smaller aluminum roasting pans. I can get only one pan comfortably on the Genesis 4-series, but the GMG Daniel Boone can fit two.

Tips and tricks appreciated.
 
JeromieScott TarHeel said:
Yeah, I'm doing bone-in breast this year. Have three pre-brined (not my choice) ranging between 7.5 & 8.5lbs. Hosting the wife's family and noticed over the years that the dark meat seems to be the last taken, if at all.

With wanting to capture as much of the drippings as possible, I'm using the smaller aluminum roasting pans. I can get only one pan comfortably on the Genesis 4-series, but the GMG Daniel Boone can fit two.

Tips and tricks appreciated.
Click to expand...
Breasts give about the least amount of drippings. Plan your plan B.
 
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