ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 11-20-2006, 10:57 AM   #1
Smokin Okole
Knows what a fatty is.
 
Smokin Okole's Avatar
 
Join Date: 02-12-06
Location: Austin, Texas
Downloads: 0
Uploads: 0
Default Cooking two turkey breasts --- looking for suggestions

Hey everyone
Volleyball season is done, so I'm back from my self-imposed exile and ready to cook.

I've been asked to cook a couple of turkey boobs for Thanksgiving, but I'm lost. I did some searching through the forum, but came up empty.

Here's what I've got (it's a decent deal - someone else pays for the meat, and I just have to cook it!):
2 7lb Butterball Turkey breasts (w/ribs -- and some 14% solution for juiciness, yada yada....so from what I've read in here, I don't need to inject)

Dinner's at 2pm.

I'm trying to time this thing right and am not sure how long these things are gonna take. I've seen a few end-temperatures but they seem to vary a lot from post to post.

Also, re: brining -- how long? Every brining thing I've seen is talking about a whole turkey.

Well, thanks in advance. I knew you guys could bail me out here. Gimme some good advice and I'll reward you with some pictures on Friday!

Thanks again....
Smokin Okole is offline   Reply With Quote


Unread 11-20-2006, 11:03 AM   #2
ghostrider
On the road to being a farker
 
ghostrider's Avatar
 
Join Date: 11-18-06
Location: Angleton TX
Downloads: 0
Uploads: 0
Default

well if it is enhanced then u don't need to brine or inject am i right?
__________________
smoking is good for your health!
Dr pepper Cooking master!!!
What came first? The fatty or The Human?
ghostrider is offline   Reply With Quote


Unread 11-20-2006, 11:07 AM   #3
Wine & Swine
Full Fledged Farker
 
Wine & Swine's Avatar
 
Join Date: 08-23-06
Location: Garden City, NY
Downloads: 0
Uploads: 0
Default

Yes you already have 14% "water" added do not brine or inject or you will have a soggy turkey. I would simply rub some butter under the skin (I flavor the butter with garlic, ginger, poultry seasoning etc) and sprinkle with a rub (I do a pretty standard rub with poultry seasoning as the base for flavor) and smoke away.
Wine & Swine is offline   Reply With Quote


Unread 11-20-2006, 11:09 AM   #4
willkat98
somebody shut me the fark up.
 
willkat98's Avatar
 
Join Date: 08-11-03
Location: Chicago Western Burbs, but always south of Madison Ave.
Downloads: 0
Uploads: 0
Default

Correct Ghost, they are already brined, but I still inject with marinade (Tony Cachere's)

S.O., I think 6 hours is plenty of time, but I'm not sure your cooker, or your temps. I'll go like 6 hours (start testing temps at around 4 hours or so) at around 225 in the WSM. I've wrapped in foil and thrown in a cooler when they are done too soon.
__________________
.
Bill-Chicago

"Bitch..." - Jessie Pinkman

Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven
willkat98 is offline   Reply With Quote


Unread 11-20-2006, 11:10 AM   #5
willkat98
somebody shut me the fark up.
 
willkat98's Avatar
 
Join Date: 08-11-03
Location: Chicago Western Burbs, but always south of Madison Ave.
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Wine & Swine
Yes you already have 14% "water" added do not brine or inject or you will have a soggy turkey. .
I always inject, and never have them soggy. But I also don't go "nuts" over injecting.
__________________
.
Bill-Chicago

"Bitch..." - Jessie Pinkman

Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven
willkat98 is offline   Reply With Quote


Unread 11-20-2006, 11:12 AM   #6
Smokin Okole
Knows what a fatty is.
 
Smokin Okole's Avatar
 
Join Date: 02-12-06
Location: Austin, Texas
Downloads: 0
Uploads: 0
Default

oh gosh....feelin like a rookie (see? it's been a long time)

i've got a 'dera
Smokin Okole is offline   Reply With Quote


Unread 11-20-2006, 11:19 AM   #7
thillin
somebody shut me the fark up.
 
thillin's Avatar
 
Join Date: 07-21-04
Location: Keller, Texas
Downloads: 0
Uploads: 0
Default

I remove mine when internal temp to 150-155*, carry over will take it to 160*. I also like the Tony C injection. I did a Jalapeno juice injected bood about a month ago. The hotness cooked out of it though. It was the Hot Times Jalapeno Turkey Breast from the book Smoke & Spice.
__________________
Med Spicewine-adopted 3/13/10 CL Score
2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11
Med BGE-adopted 2/2/08 CL Score -SOLD
Mini BGE-adopted 1/31/08 CL Score
Traeger 075-adopted 12/3/11 CL Score
Weber 1 touch CL Score
Weber Spirit 500 CL Score
Weber Smokey Joe Silver CL Score
BLUE & RED Thermapens
Klose 20x42-SOLD

Paddlin Pigs BBQ
Ty
thillin is offline   Reply With Quote


Unread 11-20-2006, 11:29 AM   #8
Wine & Swine
Full Fledged Farker
 
Wine & Swine's Avatar
 
Join Date: 08-23-06
Location: Garden City, NY
Downloads: 0
Uploads: 0
Default

Bill, I guess it is what you are used to. I don't like to work with any products that have been "enhanced" whether it is premarinated meat or turkey with a solution added. So, it has been a while since I cooked a butterball. I always use organic fresh turkey breast and cook one about every other week. I brine mine and cook at 275 and they are great. My thoughts are by the time you inject you will be in the 20% range depending how much you inject, but you are cooking at a much lower temp for alonger period so you will have a higher water loss most likely.
Wine & Swine is offline   Reply With Quote


Unread 11-20-2006, 11:53 AM   #9
willkat98
somebody shut me the fark up.
 
willkat98's Avatar
 
Join Date: 08-11-03
Location: Chicago Western Burbs, but always south of Madison Ave.
Downloads: 0
Uploads: 0
Default

W&S,

I'm not suggesting you experiment on Thursday, but I have also injected with sugar free maple syrup.

????

I know, it sounds crazy, but it is actually quite good. I little goes a long way. And I think the Meijer brand I have is not as high as 14%, but I understand your point.

I think the reason I started injecting was I was using a ECB for 2 years. The thermometer read "ideal", and I later found this was around 375*. Stuff came out dry as heck sometimes.

You know, maybe I'll experiment. Since temps are now under control, I'm going to go without injecting this year. Save me a trip to the store anyway.
__________________
.
Bill-Chicago

"Bitch..." - Jessie Pinkman

Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven
willkat98 is offline   Reply With Quote


Unread 11-20-2006, 12:28 PM   #10
Wine & Swine
Full Fledged Farker
 
Wine & Swine's Avatar
 
Join Date: 08-23-06
Location: Garden City, NY
Downloads: 0
Uploads: 0
Default

Bill, I actually have brined breast using maple syrup (normal real syrup not sugar free) in the brine, the meat comes out a little darker but has a great flavor (I also add dried molasses and maple sugar to the rub). I always experiment as I really hate cooking the same thing twice at home (since that is all you do in a restaurant). There are so many options and with each one there is a winning outcome if you put the right pieces together (temp, brine, bird, etc).
Wine & Swine is offline   Reply With Quote


Unread 11-20-2006, 02:12 PM   #11
willkat98
somebody shut me the fark up.
 
willkat98's Avatar
 
Join Date: 08-11-03
Location: Chicago Western Burbs, but always south of Madison Ave.
Downloads: 0
Uploads: 0
Default

Sounds good W&S

The reason I use the sugar free (besides because I buy it by the case for my diabetic daughter) is because I have a POS injector that can't handle the thickness of the real stuff (especially from the fridge)

Thats the one thing about the fake sugar stuff, it is runny as heck (but great for using with a POS injector). Never thought to brine with the real McCoy. Might need to add that to the list
__________________
.
Bill-Chicago

"Bitch..." - Jessie Pinkman

Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven
willkat98 is offline   Reply With Quote


Unread 11-20-2006, 02:34 PM   #12
Mark
somebody shut me the fark up.
 
Mark's Avatar
 
Join Date: 08-13-03
Location: St. Peters MO
Downloads: 0
Uploads: 0
Default

Some artifical sweeteners have their own health problems Bill. I assume you know that so I'll drop it.

As for breasts, they usually come in pairs. So technically, W&S will be cooking 4 breasts.
__________________
Dr. Mark (STL)
Ph.D. (honorary) Bovine $hitology

A thin line separates paranoia from an acute understanding of reality.
Mark is offline   Reply With Quote


Unread 11-20-2006, 04:19 PM   #13
Smokin Okole
Knows what a fatty is.
 
Smokin Okole's Avatar
 
Join Date: 02-12-06
Location: Austin, Texas
Downloads: 0
Uploads: 0
Default

i'd like to be able to start at about 8 am and finish by 1

what if i cooked this thing closer to 275?
Smokin Okole is offline   Reply With Quote


Unread 11-20-2006, 04:28 PM   #14
milron
Is lookin for wood to cook with.
 
Join Date: 01-11-06
Location: Hernando, Ms.
Downloads: 0
Uploads: 0
Default turkey versus breast

I usually end up buying the whole turkey for less than the cost of the breast. I always smoke mine 75% done with the breast downwards so the juices from the back and thighs can keep the breast moist. Then flip for the finishing look and taste.
milron is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
turkey breasts for work MIKEMAC Q-talk 15 11-20-2011 10:12 AM
Turkey breasts on the UDS BlueHowler Q-talk 5 08-29-2010 09:12 PM
Suggestions on smoking bone-in skin on chicken breasts Smoke Samurai Q-talk 13 12-09-2009 07:35 PM
two turkey breasts Rick's Tropical Delight Q-talk 15 11-29-2008 10:02 AM
four turkey breasts Rick's Tropical Delight Q-talk 17 11-29-2008 09:37 AM

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

Loading



All times are GMT -5. The time now is 12:30 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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