Garret Komjathy
TVWBB Fan
I will be attempting to rotisserie a 12b turkey breast on my Weber One Touch Gold using the Weber Rotisserie.
Couple of Questions:
(1) Brine-Wet or Dry: I was contemplating using the tried and true Jack Daniels/Maple Syrup Brine (which has worked great on the WSM for the last 3 yrs for a whole turkey)-how long should I let this turkey breast brine for? Others have suggested using a dry brine-or is it simply a matter of preference/ease
(2) How Much Charcoal (KB): In terms of the set up of the OTG, looking for some guidance in terms how much charcoal in the side bins. Should I replenish after an hour?
(3) Ball park Estimate of time to get to ~165F degrees for a 12 lb turkey breast
(4) Foil or not?
Thanks in advance for helping out this upcoming Thanksgiving season.
Couple of Questions:
(1) Brine-Wet or Dry: I was contemplating using the tried and true Jack Daniels/Maple Syrup Brine (which has worked great on the WSM for the last 3 yrs for a whole turkey)-how long should I let this turkey breast brine for? Others have suggested using a dry brine-or is it simply a matter of preference/ease
(2) How Much Charcoal (KB): In terms of the set up of the OTG, looking for some guidance in terms how much charcoal in the side bins. Should I replenish after an hour?
(3) Ball park Estimate of time to get to ~165F degrees for a 12 lb turkey breast
(4) Foil or not?
Thanks in advance for helping out this upcoming Thanksgiving season.