In the meantime prepare your grill for 250 degree smoking. I aim for approximately 6-7 lit coals on each side of the grill for indirect smoking.
I used hickory wood chips for this smoke. After two and a half hours of maintaining an average temperature of 250 degrees the internal turkey temperature was 160 degrees. This is the temperature that I was aiming for so I removed the turkey from the grill and wrapped it in aluminum foil to rest for about 15 minutes.
What a gorgeous turkey breast!
After allowing the turkey breast to rest I sliced it. Very juicy! A brine really makes a turkey breast juicy.
Because I always have a large supply of Philly Amoroso Hoagie Rolls, I toasted some hoagie rolls, added some mayo, iceburg lettuce and swiss cheese and had probably the best turkey sandwich I've ever had in my life. Wow!
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By John Thomas
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