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Old 10-02-2006, 05:10 AM   #1
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Turkey Breasts

Grocery store had fresh turkey breasts on sale for .99lb, so I picked up two 7lbers. Brined in my simple brine recipe that I've been using for years, overnight. Smoked around 250* using Kingsford and hickory chunks and pulled at 160*. Very moist and tender! So so much better than the pumped birds from the store.

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Old 10-02-2006, 05:27 AM   #2
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They looked great Larry! I grab them also when they are on sale. $0.99 per pound is great. Smoked turkey breast from the deli is $7.99 per pound!
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Old 10-02-2006, 05:37 AM   #3
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MmmMMM! Turkey sandwiches for lunch?
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Old 10-02-2006, 05:54 AM   #4
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great color Larry! I'm thinking of smoking instead of frying this Turkey Day...is the skin edible when you smoke it?
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Old 10-02-2006, 06:10 AM   #5
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Quote:
Originally Posted by Captain Morgan
great color Larry! I'm thinking of smoking instead of frying this Turkey Day...is the skin edible when you smoke it?
No Jim, the skin isn't edible. But that's cause I cook it slow. You could get crisp skin if you cook with higher temps. I've tried it both ways and the brined/low & slow is by far superior to the higher temp cooked birds. The skin is a small sacrifice that must be made though.
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Old 10-02-2006, 08:06 AM   #6
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Looks great Larry. I gotta a couple of those turkey breasts in the freezer I need to do. Mind sharing that simple brine ??
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Old 10-02-2006, 08:32 AM   #7
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Quote:
Originally Posted by cflatt
Looks great Larry. I gotta a couple of those turkey breasts in the freezer I need to do. Mind sharing that simple brine ??
Sure Curtis,I'll post it in the poultry section!
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Old 10-02-2006, 09:05 AM   #8
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Looks great, Larry. My wife isn't quite as much a bbq fan as I am, so about every 3rd or 4th cook I do a turkey breast. Mr. Prochilo is right, based on deli prices I've almost paid for my WSM in turkey breasts alone.
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Old 10-02-2006, 09:27 AM   #9
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Quote:
Originally Posted by Larry D.
Looks great, Larry. My wife isn't quite as much a bbq fan as I am, so about every 3rd or 4th cook I do a turkey breast. Mr. Prochilo is right, based on deli prices I've almost paid for my WSM in turkey breasts alone.
And you get a better product by doing it yourself!
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Old 10-02-2006, 10:16 AM   #10
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Looks Great Larry,very tastey.
Just wondering about the brining. I have only done fish for short times, about an hour. Did you refridgerate them for the 12 hour brine? Looks like you have them in a big pot. I don't think I have that kind of space in my fridge, I want to try it, I love moist white Turkey meat :P
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