What to do with my large Turkey boob?

SirPorkaLot · Nov 24, 2009

We had an early thanksgiving this past weekend with a whole bird cooked traditionally in the oven.
For Thanksgiving day I plan to cook a 12lb turkey breast outside.

What should I do with it?
slow smoked turkey boob?
high heat roasted turkey boob?
Other thoughts?

ssbbqguy · Nov 24, 2009

Grind some of your favorite chicken rub, mix with fruit juice, maybe apple, and inject. Slow smoke until 160 glaze with your favorite, and rest, tented in foil. We get great feedback from this method.When using juices,they work better when reduced or concentrated for a more intense flavor. Good luck, Steve.

maadjurguer · Nov 24, 2009

How apropo.....I was just getting ready to ask the same thing. I'm doing two breasts (two sets) and plan to do a Southwest menu....so I'm making up a black mole to serve with the Turkey....was thinking of doing some mesquite smoke on the breasts with an injection...this prolly pushed me over the edge.

drbowden · Nov 24, 2009

recommend brining that bird!

I prefer brining turkey vs. injection - more even juiciness, and wider tolerance on cooking temp without negative effect on finished bird. 8-24 hours of brine time, depending how highly concentrated you make your brine.

Good luck whatever you do!

Bigmista · Nov 24, 2009

Shouldn't this be in Woodpile?

What to do with my large Turkey boob?

SirPorkaLot

somebody shut me the fark up.

ssbbqguy

is one Smokin' Farker

maadjurguer

Guest

drbowden

Knows what a fatty is.

Bigmista

somebody shut me the fark up.

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