What's the SECRET to the JUICIEST Turkey Breast EVER?
One Of The Most Flavorful Turkey Breasts I Have Ever Cooked!
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Introduction
What’s up barbecue fans! My name is Jake, and today we’re cooking a delicious skin-on, direct-fire turkey breast. We’ve brined it, air-dried it, and now we’re cooking it over lump charcoal with hickory chunks for incredible flavor. This one’s going to be epic—let’s get into it!
The Prep
1. Brining the Turkey Breast
We started with Sweetwater Spice Company’s Turkey Bath Brine (Use code: RUMANDCOOK11 to save 11%), a classic holiday mix of apple, rosemary, and sage.
Mix one bottle of brine with ¼ cup of salt (adjust if brining longer) and one gallon of water.
Submerge the turkey for an hour per pound. I brined mine a bit longer and reduced the salt to avoid over-salting.
2. Air-Drying the Skin
After brining, I patted the skin dry with paper towels and placed the turkey on a rack in the fridge for 26 hours. This step helps dry out the skin, setting it up to crisp beautifully during cooking.
Setting Up the Grill
1. Choosing the Charcoal and Wood
Lump Charcoal: Using Komodo Kamado Coco Char, a dense, neutral-flavored lump charcoal that burns hot and long.
Wood Chunks: Added Bear Mountain Hickory for a subtle, sweet smoke flavor.
2. Fire Up the Kamado
Set the Kamado at 300°F using the basket splitter for a hot and cool zone.
The goal is a slow, direct-fire cook to render the fat, crisp the skin, and allow the juices to drip over the coals for enhanced flavor.
The Cook
1. Cooking Skin-Side Down
Placed the turkey breast skin-side down directly over the hot zone to protect the meat and crisp up the skin.
Monitored the cook closely to avoid over-browning.
Checked after 45 minutes and flipped the breast to get some color on the bottom.
2. Adjusting Mid-Cook
After an hour, the skin started softening, especially around thicker areas.
To avoid burning, moved the breast to the cool side of the grill to finish cooking indirectly.
Checked internal temperature—targeting 150°F before wrapping.
3. The Wrap
At 150°F, wrapped the turkey tightly in foil with its juices to rest and carry over to final temp (155–160°F).
The Results
1. The Look
The skin didn’t crisp as intended, but the turkey was beautifully golden and moist.
Some adjustments mid-cook resulted in a slightly softer exterior, but the flavor was unaffected.
2. The Flavor
The brine flavors—apple, sage, rosemary—came through perfectly.
The hickory smoke added a subtle touch, while the direct fire provided that rich, charred flavor.
Incredibly juicy with a melt-in-your-mouth texture.
Tips for Next Time
Crispier Skin:
Go higher on initial temperature (350°F) to render the fat faster.
Avoid moving to indirect heat too soon unless necessary.
Keep It Simple:
Let the fire and brine shine—this method delivers bold, smoky flavors without much fuss.
Conclusion
This turkey breast was a game-changer for me. Even though the skin didn’t turn out exactly as planned, the flavor and tenderness were off the charts. If you’re looking to mix up your holiday menu, direct-fire turkey breast is worth a try!
Thanks for watching
Whether you're a seasoned pitmaster or a novice, these tips will enhance your cooking skills and leave your family and friends raving about your delicious, smoky creations. Don't forget to subscribe to my YouTube channel for more step-by-step videos, and let's together become the barbecue heroes we were meant to be!
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