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Old 11-15-2008, 07:32 PM   #1
Desert Dweller
Babbling Farker

Join Date: 08-03-08
Location: Mesa, AZ Not exactly hell, but the zip code is very close...
Default Smoked Turkey Breast First Time w/pron

Not bad for a first attempt, not in Rick's Tropical Delight level, but not bad and real tasty!

I used the following Brine for about 12 hours;
3/4 cup kosher salt
3 cups warm water
7 cups apple cider
1 cup molasses
1/2 Tbsp Chili Lime Seasoning
1/2 Tbsp Plowboys Yardbird

Put salt, seasonings and water in large stockpot or kettle, stir until salt disolves. Add molasses stir until molasses thins, add cider.

Soak bird/breast in fridge for 12+ hours. (mine was a 6.5 pounder) Remove, rinse and pat dry w/paper towels. This layer of Yardbird on skin.

2.5 hours skin side down at 325 with mostly cherry, a little pecan and a little hickory. (Skin was black but I fried it crisp in bacon grease and it was tasty!) The bird was real moist and tender, the brine gave it a sweet and spicy taste. Left the cavity open for smoke to come from outside and inside.
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File Type: jpg turkeybreast 004.jpg (69.2 KB, 113 views)
[FONT=Comic Sans MS]Bo Compton in Mesa, AZ, KCBS CBJ[/FONT]
[FONT=Comic Sans MS]Weber Ranch Kettle, BDS Mega, OTS x 2, Weber Platinum[/FONT]
[FONT=Comic Sans MS]18.5 WSM w/Stacker from ProQ, 22.5 WSM, Reverse Flow Lang Clone 80 butt capacity mounted on 25 foot trailer with attached awnings[/FONT]
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Old 11-15-2008, 07:48 PM   #2
Meat Burner
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Join Date: 02-22-07
Location: Springfield, MO

Bo, that looks super moist. Timing of that post was good as I was asked to do some smoked boobs for our company Thanksgiving lunch and have never done just the breast meat before. Looks like I need to follow your lead brother.
my avatar swiped fatties from the plate....look how sorry he is.

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Old 11-15-2008, 07:58 PM   #3
Babbling Farker
Join Date: 11-11-07
Location: Gone

MMMM I'll eat that regardless of the fact that I have seen How they raise Turkeys with no legs, wings, necks or innards.
Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent
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Old 11-15-2008, 09:16 PM   #4
On the road to being a farker
Join Date: 10-04-08
Location: Brighton, Co

That looks great. I have two turks brinning right now, Putting them on around 4:00 am.
22" Weber, Char-Griller Pro offset, Traeger Texas grill, BGE small and 3 Turkey Fryers
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