It is May--must be "Turkey Time"!!!

[The_Kapn]

Seems that we only think of Turkey in NOV....:redface:

We love it all year long.

So--A full Turkey Breast met the overnight brine here and went into the Traeger for a bit of smoke and cooking.
Brine was basic salt/sugar/garlic/sage.
Cooked at about 300 for about 3 hours on Candy's blended Cherry pellets.

Mrs Kapn wanted this one with just Soy Sauce and garlic on the outside.
She got it----not a pretty picture but lots of garlic flavor when it was all done.

In the Traeger

We had some really great moist and flavorful slices.
One side cut across the grain, the other with the grain:

OK--so you have this carcass left over.
What to do???

How about some Turkey Noodle Soup?? :-D

Turkey is not "just for Thanksgiving" around here!!! :-D

Thanks for looking.

TIM

 

[thunter]

Way to make it hap'n kap'n!

 

[cowgirl]

Mmmm.. Looks excellent!

 

[BobBrisket]

Smoked turkey breast is my all time fav next to brisket. It takes smoke flavor very well. You are killing me with that soup too..........Great way to make use of the carcass. Looking killer Kapn! I'd hit all o dat!

 

[peppasawce]

We Love it too Kapn..

 

[Ron_L]

Very nice breast, Bro! :-D

 

[Big George's BBQ]

Kapn that looks and sound Perfect

 

[Nick@ParkAQ]

Good Looking bird. Nothing liked smoked turkey. We did some game hens and mexican bullets and salmon yesterday. Didn't last either yesterday

 

[Smokin Turkey]

That looks nothing like me.

 

[SmokeJumper]

Nice looking breasts. I love making soup out of those scraps.

 

[Alan in Ga]

Turkey all year long here also-great looking bird and soup.

 

[landarc]

Nice, that sliced photo looks very tasty. Got me thinking sandwiches now.