cflatt
Sous Chef
its the only way I have done Turkey here..just the breast. I do 'em like chicken, but I am not concerned about the skin, just the meat, so I do mine lower until it hits about 165-170.
kperkins said:Looked up the recipe and did the brine. Can't wait to fire up the grill this morning.
Ken
Greg Rempe said:Ken, I usually get enhanced breasts and don't worry about brining...they have always come out great!!
Finney said:Greg Rempe said:Ken, I usually get enhanced breasts and don't worry about brining...they have always come out great!!
Nothing wrong with 'enhanced' breasts. :wwnn:
Bruce B said:Finney said:[quote="Greg Rempe":1aebf0oe]Ken, I usually get enhanced breasts and don't worry about brining...they have always come out great!!
Nothing wrong with 'enhanced' breasts. :wwnn: