Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


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.

Thread Tools
Old 08-19-2013, 03:15 PM   #1
Knows what a fatty is.
potaetoSON's Avatar
Join Date: 08-06-13
Location: Moline, IL
Default Bone In Turkey Breast in Fat Bath?

I'm taking a break from the traditional proteins we like to cook (Ribs, Chicken, Brisket, Butts) and going to do a smoked turkey breast this coming weekend.

in the past, ive brined, dried, rubbed, rested and cooked. i cook to 160-165 cooking at 275 with apple or cherry.

anyone try cooking turkey breast in a fat bath(margarine, butter, or other fats), similar to chicken thighs?

im considering it...but will probably just season with rub and cook to IT 160 at 275 in water free WSM

whats your turkey breast procedures and recipes?
WSM 225 .Weber OT 225 . Weber Genesis Silver (15 yrs) . UDS . ET-732. Thermapen . PartyQ
potaetoSON is offline   Reply With Quote

Old 08-19-2013, 04:49 PM   #2
somebody shut me the fark up.
HeSmellsLikeSmoke's Avatar
Join Date: 04-02-07
Location: Warren, Vermont

I've never done it, but like your idea.
Jim - Another transplanted Texan

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
HeSmellsLikeSmoke is offline   Reply With Quote

Old 08-19-2013, 08:53 PM   #3
is one Smokin' Farker

TroyA65's Avatar
Join Date: 04-20-13
Location: Pleasant Prairie, WI

I did one a week ago with EVOO under the skin, then put yardbird under the skin and cooked it at around 300-325. Everyone loved it.
Weber Summit S-670, Backyard Bomber MJH, Weber 22.5 WSM, Weber 22.5 kettle/cajun bandit conversion, Weber Smokey Joe Tamale pot conversion
TroyA65 is offline   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 03:29 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts