1     2 Here is another 3 #4 Here is Thanksgiving 2003 #5 #6 #7 - Back to Recipes

Primo Grill Recipes   Turkey Breast Pictured is a fresh turkey breast - 6 lbs 1-2 Turkey or Chicken (whole or breast) 2-4 slices of orange Celery leaf Olive oil msc spices The skin over the breast is separated and the orange slices are inserted between the skin and the breast. Add a little spice in there as well and a little celery leaf on each side. Coat the skin with olive oil to make it brown nicely. #1 & #2 Pictured is the turkey in a V rack which is in the drip pan. A thermometer probe can also be seen which will tell me when the meal is done. I took it to 170 deg in the breast , which is higher than normal with no loss in moisture. 165 was my goal but I was busy and it went to 170. It was perfect. Figure your time for a little over 2.1 hrs at 350° deg. The Primo 2000 makes that easy. Just "set it and forget it" like Ron Popeil says. It's true for the 2000, it holds the temperature so easily. I used the "low" temperature burner near the high setting and it held 350-360 perfectly. The result was perfect, I have never carved a bird with more juice running out before and I took it a little higher in temp than normal. Wonderful. Enjoy   #3 Here is another Thanksgiving Turkey Breast (7 Lb). This one is 7lbs and I am cooking at 320° for 2.3 hrs. There is a lite olive oil coating on the skin. It's been cooking 1 hr and the internal is 105°. #4 Here it is when the Polder says it is 162°. I let the turkey sit for 30 min before slicing. The Polder probe was in deep and I need to remember to not insert it as deeply next time. The breast meat temp was about 170 - 165 after the rest.         Thanksgiving 2003 #5 We had 10 guests for dinner so we needed more turkey. I did two 7 lb fresh turkey breasts this year. This picture shows them in a V rack which is in a drip pan lined with foil for easy cleanup. The meat thermometers are shown inserted and lined with foil to help prevent them from melting the wire inside since we will be near the max temp for the (350°).   #6 The turkey is on the Primo 2000. There is a brown sugar based rub on them and an olive oil coating to help the skin brown. We will cook at 325°.   #7 After 2.2 hours they reached an internal temp of 162° and they were brought in to rest for 30+ minutes. As you can see they were very juicy.