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

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Old 01-04-2007, 10:55 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, 10:58 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, 11:04 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, 11:31 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, 11:45 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, 11:48 AM   #6
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Nice job that's a whole lotta turkeys..
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Old 01-04-2007, 01:07 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, 01:43 PM   #8
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Thats a lot of bird...good job !
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Old 01-04-2007, 01:52 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, 01:52 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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Old 01-04-2007, 01:54 PM   #11
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Oops, almost forgot...

That was Jack Daniels and Northern Neck Gingerale in the first pic. My personal favorite.

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Old 01-04-2007, 01:55 PM   #12
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Thanks for that info.
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Old 01-04-2007, 03:18 PM   #13
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Whew, that's a lot of turkey!
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Old 01-04-2007, 03:36 PM   #14
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Quote:
Originally Posted by Chiles
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

Chiles
That's about 480 lbs. of JUST BBQ'd things.... are you the cook for the U.S. ARMY ? or a large restaraunt ?

Who Q's that much food in a few months..(3 ?).. and for what reason ?
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Old 01-04-2007, 04:19 PM   #15
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Smokey Joe,
When I first got the Lang, I was so exited that I had a cookout at the house. That was 2 boston butts, 3 racks of ribs the briskette and two beer can chickens. Oh yeah, and 8 chicken leg / theigh quarters. I listened to everyones review and started focusing on what I liked to cook and what people liked to eat best. Three weeks later I was invited to bring my cooker to one of my guests homes and cook for their open house / daughters birthday party. 8 boston butts and another 3 racks of ribs later... lets just say that this process has repeated itself several times. 180lbs of the turkey alone was for christmas presents. I vacuum sealed them and one of my buddys and I had 20 each to deliver to friends, relatives and co-workers. The rest is history. Each time I fire up the cooker I put on ribs because people like them the best. Twice I have cooked and had the ribs completely dissapear before I even had one.

That's why I do it. Strictly for fun and to watch people smile while they eat. Most of my guy friends are in the 250 plus pound club so we can put away a lot of food. Computers pay the bills, food and friends are what I want to do on the weekends.

Speaking of which...

How long is a turkey breast good for in the fridge if it was vacuum sealed as soon as it was cool?

Chiles
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Old 01-04-2007, 04:36 PM   #16
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Quote:
Originally Posted by Chiles
Smokey Joe,
When I first got the Lang, I was so exited that I had a cookout at the house. That was 2 boston butts, 3 racks of ribs the briskette and two beer can chickens. Oh yeah, and 8 chicken leg / theigh quarters. I listened to everyones review and started focusing on what I liked to cook and what people liked to eat best. Three weeks later I was invited to bring my cooker to one of my guests homes and cook for their open house / daughters birthday party. 8 boston butts and another 3 racks of ribs later... lets just say that this process has repeated itself several times. 180lbs of the turkey alone was for christmas presents. I vacuum sealed them and one of my buddys and I had 20 each to deliver to friends, relatives and co-workers. The rest is history. Each time I fire up the cooker I put on ribs because people like them the best. Twice I have cooked and had the ribs completely dissapear before I even had one.

That's why I do it. Strictly for fun and to watch people smile while they eat. Most of my guy friends are in the 250 plus pound club so we can put away a lot of food. Computers pay the bills, food and friends are what I want to do on the weekends.

Speaking of which...

How long is a turkey breast good for in the fridge if it was vacuum sealed as soon as it was cool?

Chiles
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Old 01-04-2007, 04:44 PM   #17
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Great looking cook Chiles. I will admit turkeys are not my specialty... I just raise em so I don't cook and eat them much. go figure.

Just one of those things I haven't practiced enough... I have done a few for people and they liked them.. I just need to practice and put my own twist on them.
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Old 01-04-2007, 05:18 PM   #18
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I imagine it took alotta beer to support that much cookin ! LOL

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Old 01-04-2007, 05:56 PM   #19
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Quote:
Originally Posted by Chiles
How long is a turkey breast good for in the fridge if it was vacuum sealed as soon as it was cool?

Chiles
I tell my clients that smoked turkeys are good for 10 days in the fridge. Some people freeze them. I wouldnt, due to drying them out but the vac bags may keep that from happnin.

Nice cook there. LOVE the pics.
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Old 01-04-2007, 07:31 PM   #20
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Chiles, that is alot of bird you got goin' on
Thanks for all the info on the cooker
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