First turkey breast


 
R

Russell McNeely

TVWBB Wizard
Doing my first bone-in turkey breast this Saturday. Planning to use the apple juice brine posted by Keri C. Not sure whether to use a rub after brining or not. Plan to cook at 325-350 for about 1.5 hrs. Shooting for internal meat temp of 160. A 30 minute rest should bump it up to 165. We'll see how it goes.
 
Good luck, Russell. Be sure to post pics and let us know how it goes. I'm sure it'll be great.
 
Done tons of turkey breast. My opinion is to do them breast down, seems to let the juices collect in the breast meat. Won't be the best looking on a platter but it works for me.
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Glenn W:
My opinion is to do them breast down, seems to let the juices collect in the breast meat. Won't be the best looking on a platter but it works for me.
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</div></BLOCKQUOTE>.
Thanks for the tip Glenn. Makes sense. The bird's in the brine now. Decided to rub lightly with a basic Cajun rub (onion powder, garlic powder, cayenne, salt, paprika). Went light on the salt since i've never brined before. Didn't want to get it to salty. Maybe I can post some pics (never done it before but I need to learn). I'm a little technologically challenged.
 
Well, here's the finished product - first turkey breast. Hope this link works as this is my first time posting a photo. Turkey was great. Very moist, good flavor, mild smoky flavor.

mailto:rgmcneely.16499@uploads.photobucket.com
 
Looks great excellent first effort there! Love the char on the third shot and meat looks very moist. I'm hungry now.
 
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