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In Reply to: Bone-in Turkey Breast... posted by Rob G in CT on July 01, 2015 at 14:29:46:
Since the meat in a turkey breast is thicker than a chicken, I find they take a bit longer. I cook to temp, rather than time, and take a turkey breast to 160 or just past. Certainly not the 180 internal temp that some meat thermometers call for. Cooking temp is a critical factor in how long it takes. I prefer cooking chickens and turkey breast at 300 or above, rather than the 225-250 I like for other BBQ. I like to cut out the backbone and press the ribs out, so the breast lies flat on the grate. Most frozen turkey breasts are "enhanced with up to a (fill in the blank, usually 8-15%) solution of (fill in the blank with ingredients) to enhance tenderness." Since salt is always one of the top ingredients, I consider them already brined. I also like to remove the meat from the bone after resting and then cut slices across the grain of the meat, instead of the traditional slice. Hope this helps.
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