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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.


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Unread 11-24-2009, 08:15 AM   #1
SirPorkaLot
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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?
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Unread 11-24-2009, 09:13 AM   #2
ssbbqguy
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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
maadjurguer
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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 menu....so 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
drbowden
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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!
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Unread 11-24-2009, 01:08 PM   #5
Bigmista
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Shouldn't this be in Woodpile?
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