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how long to grill a turkey breast per pound

December 29, 2020

Turn wings back to hold neck skin in place and tuck legs. As with all convection ovens, the Traeger turkey time per pound for roasting is about 10 minutes for unstuffed birds. Long enough to get it to the recommended cooked temperature. However, a good rule of thumb is to buy 1 pound of turkey per person for birds up to 16 pounds. This Thanksgiving turkey recipe comes from reader Ken Churches of Kailua-Kona, Hawaii. Therefore a 12-pound turkey would calculate as follows: 12 lbs x 12 min./lb = 144 minutes divided by 3 = 48 minutes per rotation. Prepare your grill for medium heat—somewhere between 325° and 350° F. On a gas grill, this is as easy as turning the burners halfway open. If you’re hosting a smaller Thanksgiving dinner, a Grilled Boneless Turkey Breast is a delicious option. That's about 30-40 minutes per pound and 165°F finished internal temperature. For tasty results use these instructions: These directions are for Whole Turkeys under 16 lbs. When the grill is preheated, turn off the burners on one side to create indirect heat. How many minutes per pound do you grill a turkey breast? Get our temperature and pound guide here . Balances best if the spit is slightly toward the backbone since the breast cavity is hollow. Since the skin is already crispy by then, it will enhance the flavor. Start out by preheating your grill to 350° F. When done, remove and let … Grilled turkey breast is perfect for a variety of occasions, from an impromptu summer cookout to a low-key Thanksgiving dinner. Elder Replies: 250 degrees, thirty minutes per pound is perfect. Add about 30 minutes for a stuffed turkey. Take out the thermometer probe, and now it is ready to cook. For stuffed turkey … 10 to 16 lb. When the grill is preheated, place the turkey breast side down on the indirect heat side of the grill. Grilled turkey breast is perfect for a variety of occasions, from an impromptu summer cookout to a low-key Thanksgiving dinner. Check the temperature of the turkey halfway through the cook with your iGrill or meat thermometer, three quarters of the way, and then when you think it is done to make sure that you are on the right track to hit an internal temperature of 165 F. This will help you monitor the turkey and make sure it is not over cooked!If it is going to be cold where you live, the turkey will take about 3 extra minutes per pound to cook. Let’s all be honest about something for a moment. Tent the bird with aluminum foil if the skin begins to brown too much. We want the temperature to maintain around 275. 350-375 degrees 11-13 minutes per pound. https://www.foodnetwork.com/.../spatchcocked-grilled-turkey-3814143 Three smaller turkeys (@ 30 pounds total) cut into halves easily fit into a regular home oven at the same time. Choose a bone-in turkey breast weighing 5-7 pounds. Place the wood chips on the hot side. While brining is optional, it'll keep your bird from drying out while it grills. Lay the breasts over the grill in the manner shown in the picture. For bone-in turkey breast, I give it 15 minutes per pound, or 45 minutes or until the thickest part of the meat registers 150-155°F. Test the balance by rotating the spit in your hands. https://www.thespruceeats.com/roasted-turkey-breast-on-the-grill-recipe-336487 • Place on preheated Holland Grill main cooking grid and cook 12-15 minutes per pound. Don't Forget the Classic Thanksgiving Sides! Refrigerate the bird overnight, turning the bag a few times to evenly distribute the marinade. We use oven roasting bags to keep cleanup nice and easy. She is a prolific quoter of FRIENDS, lover of weekend DIY projects and procrastinating fitness enthusiast who enjoys exploring the Milwaukee-area with her husband, daughter and ugly mutt named Tyson Doodles. Cover grill, leaving vents open. Do not go by cooking times. Test the balance by rotating the spit in your hands. Take the weight of the turkey and multiply it times 12 minutes per pound and divide by 3. https://www.landolakes.com/recipe/18408/grilled-herb-turkey-breast Place the bags in a shallow roasting pan—just in case it leaks anyway. Carving will take a few minutes, too. Every year I roast at least a 20 pound turkey… A 10 pound turkey will fit in the 8 qt, but you most likely will not be able to use the TenderCrisp lid to crisp it up. Seal the bags, pressing out as much air as possible, and turn them once or twice to coat the turkey. Depending on the weight of your turkey breast, this will take from 1 1/2 to 2 … Gas Grill: Preheat the grill by turning on one side to high, leave the other side off. Preparing the grill . After an hour, turn the turkey so it’s breast side up and baste it with the reserved marinade. Burn briquettes until covered with gray ash, about 30 minutes. Then leave it alone! A self-basting turkey means there has been broth or fat, with or without added spices, injected under the skin to keep it moist. Turkey breasts are considered to be white meat, and removing the skin greatly reduces the fat content. 1 x 3 pound deboned turkey breast Put the turkey on the grill! Brining it will help to infuse flavor and will also be of help in the bird retaining moisture. But being in the elements requires some special food safety considerations, so be sure to read our instructions and tips carefully. Then, put the turkey inside the inner bag and pour in the marinade. For crispier skin, let the turkey sit in the refrigerator on a roasting rack for an additional 24 hours to dry out the skin. To make sure the bags don’t leak, you’ll want to place one oven roasting bag inside the other. After a few minutes, check to see if grill marks have formed. Additionally, depending on the size of your turkey, grilling can also shave off cooking time in comparison to traditional oven-roasted methods; up to 45 minutes. For birds over 16 pounds, you can plan closer to 3/4 pound per person. If you’re using a deboned turkey breast weighing 3 pounds, then a temperature of 250 degrees F for 3 hours should work great. Set one cup aside for basting. Dump the lit charcoal onto one side of the charcoal grate. Charcoal grilling can give you an amazing flavor when you use the right technique. You will move the coals to the grill after the turkey has been placed into the grill. Cooking the meat over indirect heat. Soak your turkey in a brine for an hour per pound. As with any cooking method, you run the risk of drying out your turkey either by cooking it for too long or over too high of heat. Let stand for at least 20 minutes before carving. 10 to 16 lb. Home Home & Living Outdoor Living Grilling & BBQ. A brine is simple to make — it’s just salt and water. well not really, but read on. Set-up the grill for indirect heat, meaning that the turkey will not be directly over a lit burner. When purchasing a turkey, you have several options. The more you open the lid, the longer it will take to cook so be patient, relax and go watch some more football. Prepare grill for indirect heat cooking according to owner’s guide. Editor’s Tip: Don’t forget to clean your grill thoroughly before you begin. If it is going to be cold where you live, like it will be here in the Midwest, then the turkey will take few extra minutes per pound to cook. When purchasing a turkey, you have several options. Fear not. If it is going to be cold where you live, like it will be here in the Midwest, then the turkey will take few extra minutes per pound to cook. (Reference our chart below if you’re grilling a larger or smaller turkey.). Smoking a Turkey Breast. Remove neck and giblets; reserve for other uses. Using meat thermometer, cook turkey to internal temperature of 180° F in thigh and 170° F in breast. When done, remove and let stand for 15 minutes before carving. Get step-by-step instructions that will guide you from prep to when to serve, (and everything in-between) for a whole turkey or turkey breast. On the other hand, if you’re smoking a bone-in turkey breast or one that weighs 4.75 pounds, for example, then you’ll have to cook it for an additional 1 to 1.5 hours. Prepare charcoal-covered grill by removing cooking grate and opening all vents. For the best flavor, we also recommend brushing the turkey with the reserved marinade every 30 minutes. Start out by preheating your grill to 350° F. Brush the turkey skin with the melted butter and grill the turkey breast, skin side up, positioned over the foil pan, over indirect medium heat, with the lid closed, until the skin is golden and the internal temperature reaches 165º in the thickest part of the breast (not touching the bone), 1 to 1 ½ hours. If you cook it at the lower temperature of 350°F, cook it for 20 minutes per pound. Place lid on grill. Sign up for the Butterball Newsletter! Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Three smaller turkeys (@ 30 pounds total) cut into halves easily fit into a regular home oven at the same time. Sammy wrote to ask: Is there a general rule as to how long per pound it takes to smoke a turkey breast? We promise that once you bite into the smokey, moist meat of a grilled turkey, you’ll never go back to your oven. Then, arrange them into an indirect heat pattern. Grilling requires using less fat than other, more traditional, preparation methods and studies have shown that it preserves certain nutrients, like thiamine and riboflavin, throughout the cooking process. When trying to figure out how much turkey you should have for your guests, we suggest one pound per person. https://www.foodnetwork.com/.../spatchcocked-grilled-turkey-3814143 Add 9 unlit briquettes every hour on the hour to maintain temperatures. Your turkey breast may take longer to cook depending on the size of your turkey. Keep in mind that if you want leftovers you may want to bump these numbers up by 1/4 to 1/2 pound person. Add 6 to 8 briquettes to each side every 45 to 60 minutes. First, you need to set the grill to the right temperature, which should be around 275°F. We all have that one uncle who somehow got appointed the official family turkey carver back in 1982. My first choice would be an 8 pound turkey for the 8 qt for sure. As with all convection ovens, the Traeger turkey time per pound for roasting is about 10 minutes for unstuffed birds. Brining it will help to infuse flavor and will also be of help in the bird retaining moisture. Turn the grill to the max temp and close the lid on it. What happens when he wants to retire? A 4–6 pound breast should take anywhere between 1 1/2 hours to 2 1/4 hours. A 13 pound turkey can be cooked on a grill for about 150 minutes. Mount them on the spit by butting the two turkeys head to tail. Cook the bird for one hour. Cut into thin slices. We usually have around 14 people for dinner, so I want enough to feed everyone and, of course, I … Put your turkey breast, bone-side down, on the grate on the side of the grill that is not being directly heated and then close the grill lid. Whether using a gas or charcoal grill, indirect heat is the way to go when preparing a turkey. Keep in mind that cook times may need to increase slightly if your turkey is not fully thawed or if the outside air temperature is below 50°F. For bone-in turkey breast, I give it 15 minutes per pound, or 45 minutes or until the thickest part of the meat registers 150-155°F. If it’s unbalanced, re-thread it and tighten the prongs. It’s time for a change to the usual Thanksgiving menu. Be sure to set you your gas grill accordingly and if using a charcoal grill, arrange your coals in a pattern that prevents any part of the turkey from sitting over a direct flame. Brined turkeys that sit for 12 hours or more can be rinsed briefly in cool water to remove excess salt. Shut off the grill and permit the turkey breast up to 30 minutes as long as the thermometer shows reading 163 degrees. Then use your grill brush to scrape the grate and make sure it’s clean. Then place the turkey breasts on the side where the burners are off. Plan for about 6 hours with a 12 pound turkey. Put your turkey breast, bone-side down, on the grate on the side of the grill that is not being directly heated and then close the grill lid. Although it’s not the most common method, grilling can be a fun way to take a delicious turkey dinner outdoors. You can choose to increase the temperature to as much as 325 °F if you want to ensure that the inside parts are fully cooked. Just follow these simple instructions: Check out our How To's section so you can cook your top turkey. Taste of Home is America's #1 cooking magazine. The grill should be at a temperature of 350 degrees. Heat one side of gas grill on medium or charcoal grill until coals are ash white. While brining is optional, it'll keep your bird from drying out while it grills. Before turning on grill, lift grate and place drip pan directly on flavorizer bars, ceramic briquettes or lava rocks. Adjust by about 3 minutes per pound if it is cold. https://www.goodhousekeeping.com/.../a4630/charcoal-grilled-turkey-809 Every year, I end up juggling side dishes and cooking things ahead of time, extending the day into two full days of cooking (and, ugh, cleaning). turkeys will take 2 to 3 hours to grill. If the turkey breast is becoming too brown, cover it loosely with aluminum foil. Place turkey, breast up, on cooking grate over drip pan. It’s just the right size for dinner and leftovers. Since the breast will release drippings as it cooks, place a foil pan below your grill's cooking grate to prevent flare-ups. During the process, if using a charcoal grill, you'll likely have to lift up the grate and drop three or four charcoal briquettes into the heat to allow it to maintain the … Preheat burners on high for 10 to 15 minutes with lid closed. Editor’s Tip: If you want to catch the drippings to make gravy, position a drip pan in the center of the grill underneath the grill grate. Either way, pat the turkey dry with paper towels. Using meat thermometer, cook turkey to internal temperature of 180° F in thigh and 170° F in breast. If you cook it at the lower temperature of 350°F, cook it for 20 minutes per pound. There was more room than usual for coals. Calculate 16‒19 minutes per pound for a 5-pound breast. I cooked a 10 pound turkey breast on this grill yesterday afternoon. Intrigued? Let it heat up for 5‒10 minutes. Set a timer to remind yourself to add ten additional briquettes every hour to maintain the heat. I just got my smoker three weeks ago and have read a lot online. well not really, but read on. A 6–8 pounder should take from 2 1/4 to 3 1/4 hours. Want more turkey tips? Place the turkey in the center of the spit. Calculate 16‒19 minutes per pound for a 5-pound breast. Therefore a 12-pound turkey would calculate as follows: 12 lbs x 12 min./lb = 144 minutes divided by 3 = 48 minutes per rotation. Featured Recipe: Apple-Glazed Roast Turkey with Stuffing and Gravy. If you're using a convection oven, a 3-pound breast should take about 1 1/2–2 hours at 350F. Here are five quick tips for ensuring a moist bird on the grill. Remove from the grill and let rest for 15 minutes (the internal temperature will rise a few degrees during this time). If you encountered any difficulties with the accessibility of this website, please contact Butterball by sending an email to [email protected] or by calling 1-800-BUTTERBALL (800-288-8372). Main cooking grid and cook 12-15 minutes per pound our chart below if you cook it 20... Overnight, turning the bag a few minutes before adding your turkey in elements! When purchasing a turkey, breast up to 16 pounds, you can remove your turkey tips & tricks it. Gallon of water about 10 minutes for unstuffed birds for sure rinse the bird with aluminum foil down the... 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