Thanksgiving turkey breast

[Roget]

This is my Thanksgiving day turkey breast cooked in the SRG.



It came out very good, but I do have a question.

I usually cook my turkey/chicken in the BigEasy (set temp).
I set the temp on my SRG to "medium low".
Do most of you cook turkeys on full high temp in the SRG?
That would be considerably hotter than the BigEasy so I wasn't sure what temp setting would be best.

[Pam Gould]

Looks good to me..I set mine on high and lift the lid if it gets too crispy. and set it right above the middle when cooking.  .☆´¯`•.¸¸. ི♥ྀ.

[Roget]

Thanks Pam.
I left the lid closed because I was smoking it.
The skin didn't crisp up to suit me, so maybe I should have opened the lid for the last of the cook.
In the BigEasy the skin is always crispy, so I guess the lid was the culprit.
I think maybe I cooked it a little slower than I needed to.
I was concerned that leaving it on high would cook the outside too quickly & dry it out.

[teesquare]

Roget-

One trick that will produce crisper skin is to prep the poultry ( wash it, trim, season, etc..) then place it un-coveredon a wire rack over a pan in your fridge for at least 24 hours. Preferably 48.

Then - cook as you normally would. Let me assure you, it will NOT dry out in the fridge if you do as described above. Only the surface - or in this case - the skin - will lose water, and thus - be crisp when you cook.

[Pam Gould]

I found out that if I let it come up in temp some that it crisps up nicely too...not room temp tho.   .☆´¯`•.¸¸. ི♥ྀ.

[skidog]

Looks dang good to me.

[TMB]

Normally I cook high temps only lid down till IT of 130 then lift the lid to finish THEN turn unit off and leave the bird in the chamber another 10 mins to keep the skin crispy

Do like Tim says to dry the skin and try it my way and see what you think

[hikerman]

Nice looking turkey breast!

[Roget]

Normally I cook high temps only lid down till IT of 130 then lift the lid to finish THEN turn unit off and leave the bird in the chamber another 10 mins to keep the skin crispy

Do like Tim says to dry the skin and try it my way and see what you think

Will do.

I did let it set uncovered for about 6 hours before cooking, but that obviously wasn't long enough.

The meat did taste great though.

[irishboy209]

I have tried lid closed whole cook and also lid  proped open 2" snd then open aftet 120f to cook the rest of the way and none had real Crispy skin.

 Imo i think lif open the whole cook is what would have workrf better for me but it takes a lot longer to cook and more propane i wasn't willing to sacrifice so lid down is jow ive been doing with really fast cook times and everyone loved the turkey.