Thanksgiving Dress Rehearsal (Boob--er pRon)

Outnumbered · 11-12-2012, 04:08 PM

Decided the other day to cook a turkey since we had one in the freezer and so I can practice ahead of Thanksgiving.

Brined in the Turkey 101 brine recipe for about 40 hours. Then injected with 2 TBS of butter melted, then mixed with 1/2 C of chicken broth, splash of lemon juice, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp of sea salt.

Put on when the fire got right and temp was about 300. Placed bacon over the breast to slow it down a bit and keep it from getting too dry.

Cruising along for about 3 hours now. IT is 127. More boobies to follow.

chriscw81 · 11-12-2012, 08:14 PM

i like the idea of putting bacon on it. i wonder how much of a difference it actually makes. i love bacon, i even put bacon on my bacon, then serve it with a side of bacon. looking forward to more pron!!!

Outnumbered · 11-12-2012, 08:26 PM

There was a discussion earlier today from somebody saying bacon doesn't help keep the meat moist. While I mostly agree with that, this does help here. I've done several birds like this and it shields the breast from the heat while you get the legs/thighs up to temp.

And it's bacon. So how can you go wrong with bacon?

More pron of the finished product soon.

Oldyote · 11-12-2012, 08:34 PM

I think I had a premonition about this. I wish you had wrapped the whole thing in bacon and then I'd know there was something magical about this day.

In any case I'm looking forward to the results and I want to know if those breasts taste like bacon.

Outnumbered · 11-12-2012, 08:47 PM

Went into the foil about 130 degree IT. Bacon was pulled off the breast at 155. In hindsight, I'd like a little more color to the skin and would probably pull the bacon at 145 next time.

And we're done!

Some of the drippings to make a gravy. No Thanksgiving is complete without some gravy.

Nice juicy breast meat. Lots of moisture still in there. Took the turkey off the smoker with the IT at 175.

Finished product and ready to eat!

Big George's BBQ · 11-12-2012, 09:00 PM

Looks really good to me

chriscw81 · 11-12-2012, 11:07 PM

Looks delicious!

Sent from my Galaxy Nexus using Tapatalk 2

javahog2002 · 11-13-2012, 01:01 AM

NickTheGreat · 11-13-2012, 06:50 AM

Damn! That goods great

NorthwestBBQ · 11-13-2012, 07:12 AM

Bro, while it looks good and all, and I'm sure many will criticize me, combining foul and pork raw like that is not a good idea. I know Chef Ramsay and Irvine would go Ballistic!

Outnumbered · 11-13-2012, 08:36 AM

While you're absolutely correct if you're consuming all of it, that didn't happen NW.

Should have mentioned that I discarded the bacon and in now way would it be safe to eat...however, the dog thought it was delish!

Then if you get the IT, or in this case, the external temp, cross contamination isn't going to happen.

But it's a great reminder.

bigabyte · 11-13-2012, 08:47 AM

Nice looking boobies!

Outnumbered · 11-13-2012, 09:02 AM

Quote:

Originally Posted by Oldyote

I think I had a premonition about this. I wish you had wrapped the whole thing in bacon and then I'd know there was something magical about this day.

In any case I'm looking forward to the results and I want to know if those breasts taste like bacon.

No it did not taste like bacon. Sorta like a turkey-ish bacon.

Actually, the bacon was on the skin only, so it was more of a shield/baster. It tasted like turkey.

Outnumbered · 11-13-2012, 02:49 PM

NWBBQ won't like this one, but Oldyote this is your premonition come to life.

http://www.thedailymeal.com/bacon-wrapped-turkey

DougMorford · 11-13-2012, 07:47 PM

Someone is a skilled bacon weaver. In the dailymeal version, I think I would have removed the skin and replaced it with the bacon. I'm not partial to flabby skin on my turkey.

I am confused about the contamination problem. If you're cooking it, why does it matter if the bacon and turkey have come into contact? If it all comes up to temp, it should be fine. These are just my thoughts, please enlighten me.

11-12-2012, 04:08 PM	#1
Outnumbered is One Chatty Farker Join Date: 09-18-11 Location: Smithville, Missouri, United States Downloads: 0 Uploads: 0	Thanksgiving Dress Rehearsal (Boob--er pRon) Decided the other day to cook a turkey since we had one in the freezer and so I can practice ahead of Thanksgiving. Brined in the Turkey 101 brine recipe for about 40 hours. Then injected with 2 TBS of butter melted, then mixed with 1/2 C of chicken broth, splash of lemon juice, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp of sea salt. Put on when the fire got right and temp was about 300. Placed bacon over the breast to slow it down a bit and keep it from getting too dry. Cruising along for about 3 hours now. IT is 127. More boobies to follow. __________________ Greg Vincent When I die, my goal is to have a visible smoke ring when the coroner cuts me open for the autopsy.

11-12-2012, 08:14 PM	#2
chriscw81 is One Chatty Farker Join Date: 07-01-12 Location: Fredericksburg, VA Downloads: 4 Uploads: 0	i like the idea of putting bacon on it. i wonder how much of a difference it actually makes. i love bacon, i even put bacon on my bacon, then serve it with a side of bacon. looking forward to more pron!!! __________________ *A Texan transplant* UDS \| Blue Weber Performer Platinum \| Chargriller Akorn \| 22.5 Weber OTG \| WSJ Gold \| Mini WSM \| Maverick ET-73 \| Blue Thermapen \| Maverick PT-100 \| Master Forge gasser(charcoal chimney starter)

11-12-2012, 08:26 PM	#3
Outnumbered is One Chatty Farker Join Date: 09-18-11 Location: Smithville, Missouri, United States Downloads: 0 Uploads: 0	There was a discussion earlier today from somebody saying bacon doesn't help keep the meat moist. While I mostly agree with that, this does help here. I've done several birds like this and it shields the breast from the heat while you get the legs/thighs up to temp. And it's bacon. So how can you go wrong with bacon? More pron of the finished product soon. __________________ Greg Vincent When I die, my goal is to have a visible smoke ring when the coroner cuts me open for the autopsy.

11-12-2012, 08:34 PM	#4
Oldyote is One Chatty Farker Join Date: 11-24-10 Location: Duluth MN Downloads: 1 Uploads: 0	I think I had a premonition about this. I wish you had wrapped the whole thing in bacon and then I'd know there was something magical about this day. In any case I'm looking forward to the results and I want to know if those breasts taste like bacon. __________________ 2 Large Big Green Eggs, 1 Hybrid Grill, 1 restored Weber Performer in Green, 1 S-330 and 1 new super secret cooker so secret that not even I have seen it yet. Proud Member of the Zero's Club CLICK HERE to visit the BBQ Brethren Throwdowns "earthbound but aspiring.... A lumbering soul but trying to fly...(with)...not enough wingspread but plenty of intention."

11-12-2012, 08:47 PM	#5
Outnumbered is One Chatty Farker Join Date: 09-18-11 Location: Smithville, Missouri, United States Downloads: 0 Uploads: 0	Went into the foil about 130 degree IT. Bacon was pulled off the breast at 155. In hindsight, I'd like a little more color to the skin and would probably pull the bacon at 145 next time. And we're done! Some of the drippings to make a gravy. No Thanksgiving is complete without some gravy. Nice juicy breast meat. Lots of moisture still in there. Took the turkey off the smoker with the IT at 175. Finished product and ready to eat! __________________ Greg Vincent When I die, my goal is to have a visible smoke ring when the coroner cuts me open for the autopsy. Last edited by Outnumbered; 11-12-2012 at 09:15 PM..

11-12-2012, 09:00 PM	#6
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	Looks really good to me __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team When all else fails ask yourself WWGALD

11-12-2012, 11:07 PM	#7
chriscw81 is One Chatty Farker Join Date: 07-01-12 Location: Fredericksburg, VA Downloads: 4 Uploads: 0	Looks delicious! Sent from my Galaxy Nexus using Tapatalk 2 __________________ *A Texan transplant* UDS \| Blue Weber Performer Platinum \| Chargriller Akorn \| 22.5 Weber OTG \| WSJ Gold \| Mini WSM \| Maverick ET-73 \| Blue Thermapen \| Maverick PT-100 \| Master Forge gasser(charcoal chimney starter)

11-13-2012, 01:01 AM	#8
javahog2002 Take a breath! Join Date: 10-02-09 Location: Longmont, CO Downloads: 0 Uploads: 0	Wow! __________________ Smokemaster OffsetSSP:'95 Blue '00 Maroon'69 22 Cado'90 Red MTWSM Mini'77 Red 18'73 WSJET-732

11-13-2012, 06:50 AM	#9
NickTheGreat is one Smokin' Farker Join Date: 05-08-12 Location: Iowa Downloads: 0 Uploads: 0	Damn! That goods great __________________ 18.5" WSM ; Weber E-330 ; Weber Q200 (tailgating) . . . Guess I'm a Weber fanboy!

11-13-2012, 07:12 AM	#10
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Lynnwood, WA Downloads: 0 Uploads: 0	Bro, while it looks good and all, and I'm sure many will criticize me, combining foul and pork raw like that is not a good idea. I know Chef Ramsay and Irvine would go Ballistic! __________________ Michael KCBS/PNWBA Member, Cook, CBJ & Photographer Custom Engraved Wine Barrel Lids

11-13-2012, 08:36 AM	#11
Outnumbered is One Chatty Farker Join Date: 09-18-11 Location: Smithville, Missouri, United States Downloads: 0 Uploads: 0	While you're absolutely correct if you're consuming all of it, that didn't happen NW. Should have mentioned that I discarded the bacon and in now way would it be safe to eat...however, the dog thought it was delish! Then if you get the IT, or in this case, the external temp, cross contamination isn't going to happen. But it's a great reminder. __________________ Greg Vincent When I die, my goal is to have a visible smoke ring when the coroner cuts me open for the autopsy.

11-13-2012, 08:47 AM	#12
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Nice looking boobies! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

11-13-2012, 02:49 PM	#14
Outnumbered is One Chatty Farker Join Date: 09-18-11 Location: Smithville, Missouri, United States Downloads: 0 Uploads: 0	NWBBQ won't like this one, but Oldyote this is your premonition come to life. http://www.thedailymeal.com/bacon-wrapped-turkey __________________ Greg Vincent When I die, my goal is to have a visible smoke ring when the coroner cuts me open for the autopsy.

11-13-2012, 07:47 PM	#15
DougMorford Found some matches. Join Date: 02-03-12 Location: Moscow, ID Downloads: 0 Uploads: 0	Someone is a skilled bacon weaver. In the dailymeal version, I think I would have removed the skin and replaced it with the bacon. I'm not partial to flabby skin on my turkey. I am confused about the contamination problem. If you're cooking it, why does it matter if the bacon and turkey have come into contact? If it all comes up to temp, it should be fine. These are just my thoughts, please enlighten me.