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Unread 11-24-2009, 08:15 AM   #1
Babbling Farker

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Default What to do with my large Turkey boob?

We had an early thanksgiving this past weekend with a whole bird cooked traditionally in the oven.
For Thanksgiving day I plan to cook a 12lb turkey breast outside.

What should I do with it?
slow smoked turkey boob?
high heat roasted turkey boob?
Other thoughts?
Sir Porkalot aka John

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Unread 11-24-2009, 09:13 AM   #2
is one Smokin' Farker
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Grind some of your favorite chicken rub, mix with fruit juice, maybe apple, and inject. Slow smoke until 160 glaze with your favorite, and rest, tented in foil. We get great feedback from this method.When using juices,they work better when reduced or concentrated for a more intense flavor. Good luck, Steve.
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Unread 11-24-2009, 12:07 PM   #3
Is lookin for wood to cook with.
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How apropo.....I was just getting ready to ask the same thing. I'm doing two breasts (two sets) and plan to do a Southwest I'm making up a black mole to serve with the Turkey....was thinking of doing some mesquite smoke on the breasts with an injection...this prolly pushed me over the edge.
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Unread 11-24-2009, 12:46 PM   #4
Knows what a fatty is.
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Lightbulb recommend brining that bird!

I prefer brining turkey vs. injection - more even juiciness, and wider tolerance on cooking temp without negative effect on finished bird. 8-24 hours of brine time, depending how highly concentrated you make your brine.

Good luck whatever you do!
Dean --> :grin:
22" Weber OTS, Weber Smokey Joe, 18" WSM, Charbroil Gasser, Propane burner for Low Country Boils
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Unread 11-24-2009, 01:08 PM   #5
somebody shut me the fark up.
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Shouldn't this be in Woodpile?
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