Jul 28, 2007 #1 Angie Head Chef Joined Feb 26, 2006 Messages 1,113 Location Iowa!!! Tomorrow we are going to grill sweet corn and tators. I was planning on grilling chicken breasts too, but thought about a turkey breast. Any thoughts or suggestions? I've never even bought a turkey breast, let alone grilled one!
Tomorrow we are going to grill sweet corn and tators. I was planning on grilling chicken breasts too, but thought about a turkey breast. Any thoughts or suggestions? I've never even bought a turkey breast, let alone grilled one!
Jul 28, 2007 #2 mudbug Chef Extraordinaire Joined Sep 9, 2004 Messages 11,166 Location NoVA, beyond the Beltway Turkey is pretty lean. I'd brine it at least and/or wrap it in foil. I don't think it will take very kindly to grilling unless it's very rapid.
Turkey is pretty lean. I'd brine it at least and/or wrap it in foil. I don't think it will take very kindly to grilling unless it's very rapid.
Jul 31, 2007 #3 bknox Head Chef Joined Jul 5, 2005 Messages 2,121 Location Cicero, IL, but my heart is in Virginia where my f LAst time I attempet to a turkey on the grill we smoked and it was really dry. Maybe indirect grilling and a pan of water under it? Brining sounds like a good idea as well. Take care, Bryan
LAst time I attempet to a turkey on the grill we smoked and it was really dry. Maybe indirect grilling and a pan of water under it? Brining sounds like a good idea as well. Take care, Bryan
Aug 23, 2007 #4 askchefshawn Assistant Cook Joined Aug 21, 2007 Messages 5 Brining or marinade are great ideas. You also can cut the breast into thin cutlet style filets. I would still use a marinade or a brine though.
Brining or marinade are great ideas. You also can cut the breast into thin cutlet style filets. I would still use a marinade or a brine though.
Aug 23, 2007 #5 Uncle Bob Chef Extraordinaire Joined Nov 5, 2006 Messages 17,565 Location Small Town Mississippi Brine...cook indirect with very light smoke. Use a thermometer to check temperature in the thickest part. The key is not to over cook! Have Fun & Enjoy!
Brine...cook indirect with very light smoke. Use a thermometer to check temperature in the thickest part. The key is not to over cook! Have Fun & Enjoy!