Turkey Breast without Brining

[Robert T.]

Help. We have decided to do a turkey breast today, around 7 pounds, but I won't have time to brine it. Any suggestions? What about thoughts on rub for turkey?

Thanks,

Bob

 

[Paul G.]

As long as you're careful with your finish temp, maybe 155 and let it rise 5 degrees in the foil while resting, you'll still have a moist product. Brinning gives you the saftey net of letting the temp get a little higher, but still not drying out.

I just use any poultry rub and, of course, give the breast a good oil rubdown, first.

Be careful on the amount of smokewoood, 'cause fowl can adsorb it readily. I most often use a couple of chunks of pecan.

Paul

 

[Craig Castille]

I cook turkey breasts at a higher lid temp (325-350) .

For a crispier skin, try inserting some butter beneath the skin along with seasoning's of your choice.

Good advice above about temps, watch closely and pull between 155-160. I never brine (too lazy), and the breasts come out fine.