MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
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 outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 02-27-2013, 08:32 PM   #1
cinmur
Knows what a fatty is.
 
Join Date: 03-05-12
Location: Mitchell, sd
Default Skinless Turkey Breast

Anybody done skinless turkey breasts? Since I am a poultry consultant, I have access to turkey breast taken directly off the bird...no processing or injections, but directly off the bird into my freezer...They are literally cut right off the breastbone. Any thoughts would be appreciated. Want to do them on PBC.
cinmur is offline   Reply With Quote




Old 02-27-2013, 08:39 PM   #2
fantomlord
is One Chatty Farker
 
Join Date: 09-24-12
Location: Sauk City, WI
Default

I'd brine it, and then have at it on your PBC.
__________________
Matt...Sauk City, WI
fantomlord is offline   Reply With Quote


Old 02-27-2013, 08:52 PM   #3
caseydog
somebody shut me the fark up.
 
caseydog's Avatar
 
Join Date: 07-08-10
Location: Texas
Default

Yeah, you definitely need to keep that breast from drying out. Brining is a great idea. Maybe drape it or wrap it with something with some fat in it, like bacon or prosciutto. I know that kind of kills the health advantage of turkey breast, but the biggest challenge of smoking turkey breast is keeping it moist and tender.

I like to add fresh herbs, especially fresh rosemary, into my chicken and turkey brines. You can really taste it in the finished bird.

CD
caseydog is offline   Reply With Quote


Old 02-27-2013, 08:56 PM   #4
Vision
is One Chatty Farker
 
Join Date: 09-11-11
Location: Baltimore, Maryland
Default

Brine, rub, cook to 165, easy. Maybe through some light fruit wood on the coals.
__________________
Mak 1 Star, Blackstone 36, WSM 18, Weber OTG
Vision is offline   Reply With Quote


Old 02-27-2013, 09:12 PM   #5
Kloogee
Full Fledged Farker
 
Kloogee's Avatar
 
Join Date: 09-05-12
Location: Midwest
Default

I'm with CD, I'd wrap it in bacon to help keep it moist.
Kloogee is offline   Reply With Quote


Old 02-27-2013, 10:34 PM   #6
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

Brine it and cold smoke it over a pan of ice then grill it or batter it and do Kettle Fried Turkey.
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote


Reply

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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 04:35 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
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