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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-22-2013, 01:05 PM | #1 |
Full Fledged Farker
Join Date: 06-05-11
Location: Sullivan, In.
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Wild turkey breast?
I have goggled till im blue in the face! I have a wild turkey breast that is skinless. I also cut it in half but im cooking both tomorrow. Im going to inject it and rub it with sweet seduction then smoke it at 300 to a IT of around 160 then tent in foil. My question is does anyone have a estimated time for this? I am using my 18.5 WSM with a small apple chunk and KB. And does this sound right PROS!!!? Thanks in advance all. What say you?
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03-22-2013, 01:27 PM | #2 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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I have no experience with a wild turkey breast, but a fatter skinless domestic breast not easy to cook just right. I hope someone with the answer pops in. I got nothin'.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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03-22-2013, 01:32 PM | #3 |
Full Fledged Farker
Join Date: 06-05-11
Location: Sullivan, In.
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Yeah.
I know...I will leave a probe in the middle of the breast and pull it before it gets dry? Just wondered approx times? It's one large turkey brest that I got last year. I always cut them in half in case i'm cooking for just me and the wife. But i'm going to smoke them both. So 1 large breast....cut in half.
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03-22-2013, 01:36 PM | #4 | |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Quote:
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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03-22-2013, 02:01 PM | #5 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I was going to suggest marinating yourself with the Wild Turkey instead of the bird, but I see I made an incorrect assumption coming into this thread.
I'd say just cook it, but maybe someone has a lot of experience with some helpful tips.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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03-22-2013, 02:20 PM | #7 |
Full Fledged Farker
Join Date: 06-05-11
Location: Sullivan, In.
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No you didnt.
I'm more of a beer drinker...but I always listen to your suggestions! I have fried it...and it is good like that luke duke. I Already cut in half so I cant do it whole? I was thinking of injecting....rubbing..then rapping each half up in twine and smoking at 300 till IT of 160 then resting? I would call each piece about 2 pounds? Was wondering approx. times?
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03-22-2013, 02:42 PM | #8 |
is One Chatty Farker
Join Date: 10-11-12
Location: Jonesboro. AR
Name/Nickname : DHQ
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I would inject with Butter and some seasoning and do a bacon wrap to keep her from drying out! might think about soaking her in Buttermilk to get some of that gameness out of her! my
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03-22-2013, 03:02 PM | #9 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Brine it!!! Soak a piece of cheese cloth in Butter and drape it over the breast, Pull it at 160 tent it and let it carryover to 165.
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03-22-2013, 04:23 PM | #10 |
Full Fledged Farker
Join Date: 06-05-11
Location: Sullivan, In.
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I like it!!!
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03-22-2013, 04:34 PM | #11 |
somebody shut me the fark up.
Join Date: 03-22-04
Location: Allen, Texas
Name/Nickname : Charles
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Sounds like a winner there. Have only done a couple & first was batter & fry and the second was use it in gumbo. Haven't turkey hunted in several years, usually just get one when deer hunting.
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03-22-2013, 05:13 PM | #12 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Not knowing how big it is it is hard to say I would guess about 1.5- 2 hrs.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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03-22-2013, 07:13 PM | #13 |
Full Fledged Farker
Join Date: 07-20-09
Location: Native Texan
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Cube, marinate and fry.
1/2 cup Italian dressing 3/4 cup soy sauce 1/4 cup worsteshire sauce 1/4 cup wine vinegar 1/3 cup lemon juice Let the turkey marinate for at least 8 hrs.
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03-22-2013, 07:22 PM | #14 |
Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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Wild turkey breast?
I have found that pulling chicken breasts at 150, foiling and letting it rest will keep it from going dry.
I know this is turkey but I think they might be the same when it comes to keeping them moist. Real easy to fark up breast meat by letting them get up in the 160 range on the grill. I use a thermapen to check my final temps.
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03-22-2013, 07:29 PM | #15 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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I like em chickenfried. :)
Not sure how big the one you are doing is but I'd guestimate 2 hrs at the most.
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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