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Old 07-29-2007, 12:22 PM   #1
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Today is Turkey Day

I brined these two turkey breasts overnight and I'm smoking them with 3 hockey puck sized chunks of sugar maple. I also made some ABT's stuffed with cream cheese, mexi blend cheese, WRO and real bacon bits and wrapped in turkey bacon.

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Old 07-29-2007, 12:25 PM   #2
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Great minds think alike Larry! I'm doing a turkey breast later today. I didn't brine mine this time, just injected it. What the heck are you gonna do with all that meat? My 1 breast is 7 1/2 pounds, how much are yours?
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Old 07-29-2007, 12:28 PM   #3
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Quote:
Originally Posted by Nick Prochilo
Great minds think alike Larry! I'm doing a turkey breast later today. I didn't brine mine this time, just injected it. What the heck are you gonna do with all that meat? My 1 breast is 7 1/2 pounds, how much are yours?
One is 6 something and the other is 7 something, I'll remove each lobe from one of them and vacuum seal them whole and reheat and slice later.
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Old 07-29-2007, 12:31 PM   #4
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[quote=Larry Wolfe]
Quote:
Originally Posted by "Nick Prochilo":3m6g7jwk
Great minds think alike Larry! I'm doing a turkey breast later today. I didn't brine mine this time, just injected it. What the heck are you gonna do with all that meat? My 1 breast is 7 1/2 pounds, how much are yours?
One is 6 something and the other is 7 something, I'll remove each lobe from one of them and vacuum seal them whole and reheat and slice later.[/quote:3m6g7jwk]

Yeah, Thats what I thought. I'll probably seal 1/2 of a 1/2. The rest will be dinner and lunch for the week. What sides you serving?
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Old 07-29-2007, 12:33 PM   #5
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[quote=Nick Prochilo][quote="Larry Wolfe":3qof9hvz]
Quote:
Originally Posted by "Nick Prochilo":3qof9hvz
Great minds think alike Larry! I'm doing a turkey breast later today. I didn't brine mine this time, just injected it. What the heck are you gonna do with all that meat? My 1 breast is 7 1/2 pounds, how much are yours?
One is 6 something and the other is 7 something, I'll remove each lobe from one of them and vacuum seal them whole and reheat and slice later.[/quote:3qof9hvz]

Yeah, Thats what I thought. I'll probably seal 1/2 of a 1/2. The rest will be dinner and lunch for the week. What sides you serving?[/quote:3qof9hvz]

My wife is making broccoli casserole and simmered yellow squash and onions. You?
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Old 07-29-2007, 12:34 PM   #6
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Looks great man!

I gotta try the ABTs one day. I'm not a big Jap eater but cheese and bacon and turkey bacon I like!

After a weekend of 10 butts, 9 whole birds, 200 thighs and 21 racks of ribs...... I bought me some Steaks and FRESH shrimp for the grill. Yeah I got a yard bird too.

Enjoy! Thanks for pix
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Old 07-29-2007, 01:28 PM   #7
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Been a while since we saw some turkey boobs cooked around here!
Lookin' good bud
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Old 07-29-2007, 01:56 PM   #8
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[quote=Larry Wolfe][quote="Nick Prochilo":ghive10w][quote="Larry Wolfe":ghive10w]
Quote:
Originally Posted by "Nick Prochilo":ghive10w
Great minds think alike Larry! I'm doing a turkey breast later today. I didn't brine mine this time, just injected it. What the heck are you gonna do with all that meat? My 1 breast is 7 1/2 pounds, how much are yours?
One is 6 something and the other is 7 something, I'll remove each lobe from one of them and vacuum seal them whole and reheat and slice later.[/quote:ghive10w]

Yeah, Thats what I thought. I'll probably seal 1/2 of a 1/2. The rest will be dinner and lunch for the week. What sides you serving?[/quote:ghive10w]

My wife is making broccoli casserole and simmered yellow squash and onions. You?[/quote:ghive10w]

My wife is suppose to make orzo salad (we'll see). Then I'm doing a side of pork tenderloin medalions, wrapped in bacon!
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Old 07-29-2007, 02:46 PM   #9
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looks and sounds great.
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Old 07-29-2007, 02:58 PM   #10
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Looking good Larry.
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