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Hi guys! I'm googling this but thought I would also ask here. My husband bought a turkey breast from Wegmans and wants to cook it on our gas BBQ. It's packaged and says it was "never frozen" if that matters. It's about 4 pounds. Do I just rub spices on it and wrap in aluminum foil? If so, what spices?
Hi guys! I'm googling this but thought I would also ask here. My husband bought a turkey breast from Wegmans and wants to cook it on our gas BBQ. It's packaged and says it was "never frozen" if that matters. It's about 4 pounds. Do I just rub spices on it and wrap in aluminum foil? If so, what spices?
Is your grill charcoal or gas? Either way you want to cook it "indirect" and you do not need to foil. Have the flame on one side of the grill only and make sure the turkey breast is on the other side of the grill with no flame underneath. I like to cook my chickens or turkeys at around 300-350 degrees so it renders down the skin. I like to brine mine before cooking at least for 10 hours no more then 24 hours. You will want to cook till the meat reaches an internal temp of 165-170 and then let it rest before you slice. Good luck!
Agreed. Do not wrap in foil. That just steam-cooks the turkey instead of allowing it to roast in the dry heat of the grill.
I did a whole 20 pound turkey last year on my brother's big gas grill, and everyone though it was the best one ever, a little smoky and very moist. I used the end burners only, put a drip pan under the bird, and basted it with olive oil to help start the browning and later basted it with pan drippings.
It's one of those little Weber gas grills where you don't get a choice of which burner to turn on. (A Q 320 if you know weber grills.) Just a little bit bigger than a hibachi. Not sure how I will make the heat indirect, but I have a disposable roasting pan that I could put the turkey breast in--good for drippings and maybe would help make the heat indirect? Or would a drip pan with lower sides be better?
Or, maybe not worry about it--chicken is very moist and tender when cooked on this grill so maybe turkey will be great too.
Do I baste with the olive oil every few minutes or maybe just once or twice?
It's 4 pounds so cook for about an hour, right? Then check the temp?
Sorry for so many questions, but google wasn't very helpful.
A roasting pan would work...not sure you can cook indirect on the Weber Q unless it's a 2 burner, but something you can do is roll up balls of tin foil and place them on the bottom of the roasting pan to "lift" the turkey breast off the bottom of the roasting pan, that way it is off the direct heat. Loosen the skin on the turkey breast so you can get your hand underneath it. From there you can rub unsalted butter or olive oil and your seasonings directly on the meat, also make sure to olive oil or butter the outside skin.
put some butter, and can mix herbs with butter, under the skin. Then I'd just grill it at about 350-375. Skin side down, imho. Can add some butter on underside, or top how ever you look at it.
A roasting pan would work...not sure you can cook indirect on the Weber Q unless it's a 2 burner, but something you can do is roll up balls of tin foil and place them on the bottom of the roasting pan to "lift" the turkey breast off the bottom of the roasting pan, that way it is off the direct heat. .
I'm going to try the balled up foil suggestion--I'm intrigued to see if it'll work and I'll let you guys know how it went. How long do you think I should cook it before checking the temp? About an hour?
I wouldn't do it on that type of grill as you will most likely dry it out by the time it's done because you will be cooking over direct heat. Imagine putting your bird in the oven directly on the rack over the element.
If you do then put it in a small foil roasting pan with the small balls of poil underneath and put some liquid in the bottom under the bird.
I'm going to try the balled up foil suggestion--I'm intrigued to see if it'll work and I'll let you guys know how it went. How long do you think I should cook it before checking the temp? About an hour?
If you can get the temp around 325 degrees on the grill, I would check internal temp after an hour yes..
What I've done when i only had burners directly under... I used two identical pans, put the first one down, put aluminum foil balls in the corners, set the second pan on top of those balls. By creating an air gap between the pan the heat is now all indirect.
Skin side up. Baste when you start, then after 20 and 40 minutes, check temp at 40 (in case grill is hotter than you think) .
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