This was a first for me, cooking a bone-in turkey breast. Brined overnight, 4 1/2 hours on the Primo LG with a touch of Sugar Maple, then glazed with a maple/dijon mixture...just loved the results here...
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Looks great. What did you set your temps to? -
Congrats! Nice lookin' bird. Below are the stats on a Bone-In Turkey Breast I did recently - first time. The bird came in at just under 8lb's before I Spatch-cocked it. I think the ABC site (SnS) says to shoot for the 340's. Cooker was finicky that day, so temps were up/down, up/down. The bird was cooked in exactly 1.5 hours - Amazing!
The original target temp was 325, which I look at for timing purposes. I made a vent adjustment at 322 degrees that actually caused the temp to drop and it took forever! to recover.
Hope this helps for future cooks - have fun! --Ed
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Beautiful!Comment
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Great lookin bird!Comment
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Looks great. i'll be trying out a turkey breast soon.
Just a brine with salt and sugar? Or did you add something else to it?
The maple/dijon thing, just equal parts?Comment
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GregS, Thanks...I used this recipe...
And yes, equal parts Maple syrup and Dijon, or you could brush it with honey mustard. Good luck! This was really good.
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