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captndan 11-20-2012 07:16 AM

Beautiful breasts
I have never done just a turkey breast. Any tricks or tips?

jasonjax 11-20-2012 07:38 AM

I've always fried my stand-alone breasts, but this year I will cook them in my smoker along with the whole turkeys. I plan to treat them identically other than the obvious cook times.

Bludawg 11-20-2012 08:30 AM

325 until its 165

Flat_Rate 11-20-2012 08:51 AM

Just did one last night, brined for 20 hours and injected with herb butter, on the smoker at 390 for a little over an hour and a half.

Rested in a foil for 30 minutes then sliced.

RevZiLLa 11-20-2012 04:06 PM


DownHomeQue 11-20-2012 04:19 PM

the Title gets :clap:

buccaneer 11-20-2012 04:22 PM

I predict this is going to be a heavily clicked thread.:twitch:

aquablue22 11-20-2012 04:35 PM

Massage them gently until ready for .........oh this isn't woodpile.

Brine them and smoke them low and slow until about 155 + or - internal (if you pull at 165 they are done and will continue to cook) and then rest for 30 minutes!

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