Something different

[104timberwolf]

Smoked turkey breasts in ham stockings. Kingsford applewood charcoal and applewood chunks at 205 degrees in the Assassin GF17. Injected liberally with melted butter, apple cider and a little honey before sacking them up and smoking for 6 hours, until IT reached 155 degrees.

[Stingerhook]

mighty fine.

[Smoking Piney]

Post cut pics. :-D

[Titch]

Looks very good,

[kevinstaggs]

Never thought of doing turkey like that. Thanks for the idea.

[SMOKE FREAK]

Teach me. What makes turkey breast done/safe at 155?

By the way,...It looks fantastic.

[104timberwolf]

Teach me. What makes turkey breast done/safe at 155?

By the way,...It looks fantastic.

Read up on it last night while waiting to pull the turkey breasts off. Some claim they’re safe after 4 minutes at 150, as all potential pathogens are killed at that point. I originally had intended to pull at 165 but decided to try 155. I’m not sure how much carryover cooking there was but they were thoroughly cooked and still juicy.

[ShadowDriver]

Any way you slice it (and please show us :wink: ), those look great!

[Gary Tomato]

Looks very tempting, yum!

[Burnt at Both Endz]

Teach me. What makes turkey breast done/safe at 155?

By the way,...It looks fantastic.

I'm not gonna debate this, but I'll throw this out for your thoughts and consideration.......

Some folks believe that Pasteurization will work for meat. Folks that cook sous-vide sorta prove this theory.

....with that said, you will have to wonder about USDA and food safety, but they have been wrong before, or at least changed their minds...ie. pork finish temps?

[jzadski]

very cool cook and those look great

[Chett. L]

Wow! Looks great! I bet it turned out fantastic!