Boneless Turkey Breast and MOINK with lots of pron...

Been feeling under the weather, for a while, so I have been out of commission. The minute I started feeling better, I decide to throw some stuff on the smoker (just what the Doctor ordered..NOT!) Anyways, here is what we did.
Started with some MOINK balls, frozen Italian Meatballs, maple bacon wrapped and then dusted with John Henry's Maple Rub.



Brined this boneless turkey breast over night, with TenderQuick, orange juice, brown sugar and garlic powder.

The breast was then rubbed with EVOO and rubbed with John Henry's Texas Chicken Tickler and orange rind.

Then covered with maple bacon.

On the smoker...

Moink balls done served with Peter Luger's Steak Sauce as a dipping sauce.

Turkey breast done, internal temp. of 178 degrees, with reg. Kingsford and apple wood chips.

Served with yellow corn and butter sauce...

The close up...


Very, very good. :-D

MrJP1957 said:

Looks great. One question though, why not serve the MOINK balls with the turkey and corn?

And I just decided what I'm doing for Thanksgiving.

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MOINK was done about 1 hour before the turkey breast. It is hard NOT to sample on the MOINK while waiting and with my wife's idea of the Steak Sauce as a dipping sauce, it was all like most New Yorkers would say FORGETABOUTIT!!!!

Rich Parker said:

I have thought of a boneless turkey breast. Let me add it to my gettin smoked list.

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It is pretty simple and quick, good luck.

Wampus said:

HA HA!! That's what I figured.....the MOINK never made it to the table did it?


Food looks great. Turkey sure looks juicy. Brining anything poultry sure makes a difference.

HUNGRY!!!!

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Poor little MOINK, never had a chance!!!

hav said:

Glad to see you onboard again...glad your feeling better...Kid ver 1.0 & 2.0 are sick...

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Hope they feel better, soon.