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Home Cooking

Help me make the best turkey breast

walker | May 15, 201612:46 PM     1

I bought a half turkey breast, 3 ⅓ pounds, bone in, butcher tied it up. I brined it about 20 hours in water, ¾ cup sugar, ¾ cup kosher salt.

350° and I kept checking temperature with thermapen. At 1.5 hours, some sections said only 148, and other sections were 180. Since I thought I needed all parts at least 165°, I put it back in the oven for 20 minutes more.

Now it's too dry. Also, kinda gamy tasting. Anyway to lessen gamy taste? Should I have taken it out after 1.5 hours?

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