NewHeart
Senior Cook
- Joined
- Jun 17, 2007
- Messages
- 179
Haven't had a turkey breast in quite a while, so I did one today. My go-to recipe is Oak's Pastrami Turkey Breast, so yesterday I rubbed it up and let it cure overnight.
On the grill. Skin was pulled away from the meat and the rub put inside the skin, so it does look a little pale at this point. Cooked over lump with a couple of chunks of alder.
[attachment=2:30pqstca]IMG_3428.JPG[/attachment:30pqstca]
2-1/2 hours later. not so pale.
[attachment=1:30pqstca]IMG_3432.JPG[/attachment:30pqstca]
Plated. Sliced tomatoes are a staple at every meal in late summer around here. Also made up some Italian green beans.
[attachment=0:30pqstca]IMG_3434.JPG[/attachment:30pqstca]
On the grill. Skin was pulled away from the meat and the rub put inside the skin, so it does look a little pale at this point. Cooked over lump with a couple of chunks of alder.
[attachment=2:30pqstca]IMG_3428.JPG[/attachment:30pqstca]
2-1/2 hours later. not so pale.
[attachment=1:30pqstca]IMG_3432.JPG[/attachment:30pqstca]
Plated. Sliced tomatoes are a staple at every meal in late summer around here. Also made up some Italian green beans.
[attachment=0:30pqstca]IMG_3434.JPG[/attachment:30pqstca]
