Boneless Turkey Breasts not as easy as I thought. - BBQ Central

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Old 01-04-2007, 09:55 AM   #1
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Boneless Turkey Breasts not as easy as I thought.

Whew, I'm glad the holidays are over. I signed up for a little more cooking than I intended.

The Turkey breasts I ordered turned out to be huge. I ordered 20 boneless turkey breasts that were supposed to be between 4 and 7lbs each. What arrived were pre-injected frozen balls of meat that weighed 10lbs. Inside each ball were two breasts that were 5 lbs each! OK, I can deal with it. At least they included the skin wadded up on the bottom so I can reconstruct them. I opted not to brine them because they were already injected. I did rub them with a turkey rub I purchased on a post-thanksgiving sale. With the mass of meat on my Lang 60, it took 6 hours at 300 degrees to bring them up to temp.

They taste fantastic. They were much better then I anticipated. I still have three or four sitting in the freezer. Take a peak at the temp differences from right to left, top to bottom of my cooker.







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Old 01-04-2007, 09:58 AM   #2
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Ahh one of my favorites, smoked turkey!!! Wish I lived closer, I would have helped you eat them!! Great looking boobs!!!!
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Old 01-04-2007, 10:04 AM   #3
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Pass me a Sammy please, looks great. Guess you know now where your hot spots are now on your pit.
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Old 01-04-2007, 10:31 AM   #4
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Looks good to me. I'll take one of those sandwiches.
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Old 01-04-2007, 10:45 AM   #5
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Great job on a large cook man. That can be tough to pull off. If you would like to improve the finished color of those breasts just loosely wrap each breast in a double layer of well oiled cheese cloth. It catches a lot of the air borne particles that discolor the skin. The results are impressive
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Old 01-04-2007, 10:48 AM   #6
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Nice job that's a whole lotta turkeys..
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Old 01-04-2007, 12:07 PM   #7
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I have been looking at the Lang site and also spoke with kickassbbq about his pit.

Do you have any issues with the pit itself ?

Would you buy another reverse flow ?
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Old 01-04-2007, 12:43 PM   #8
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Thats a lot of bird...good job !
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Old 01-04-2007, 12:52 PM   #9
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A whole lotta cooking going on, looking good. Is that a ginger ale in the first pic?
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Old 01-04-2007, 12:52 PM   #10
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I can honestly say at this point, having cooked in the last few months:

200lbs of turkey
80lbs of ribs
four beer can chickens
21 racks of ribs
120 lbs of Boston Butts
6lbs of beef briskett

I really cannot see anything I would do different or could do to improve the Lang. For the price, it is really well made. Twice now I would have liked to have the Lang 84 vs the little 60 that I have. I am limited on garage space so the 60 will do for now. The lange is real forgiving on temp variations. The temp holds very steady. I have found that as long as I do not overload it, I can move items from right to left during the cooking process and have everything finnish at the same time. I can also put the chickens on the firebox side and ribs on the cooler side. I still have a loooong way to go, but I think now that I found this site... I am on the right track.

Food porn for the masses.

Chiles
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Twin 65, 45, 25 and 10 gallon antique cast iron Brunswick Stew pots
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