Direct Heat Turkey Breast on a Kamado Joe is Delicious!
Wow! So Good!!
Smoked turkey breast is delicious in its own right. The challenge is you typically end up with rubbery skin. I decided to try something different.
Dry Brine
I dry brined this for two days. I really wanted the salt to penetrate, but more importantly, I wanted the skin to dry out.
Direct Heat
I then cooked it skin side down on my Kamado Joe, directly over the lump at 325F. I wanted it to be hot enough to crisp up the skin, but I didn’t want it to burn the turkey before it was up to temp.
Watch the whole video to learn how this one turned out!
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