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Old 11-01-2009, 10:24 AM   #1
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Turkeeeeeeeeee breasts

Just put these 7lb Shady Brook Farm (enhanced) breasts on, which are very good, especially for $.99lb. Smoking over Kingsford BLUE with apple wood. It's cold and rainy out, had these not been thawed and I didn't have to work tomorrow, they would NOT have been done today!

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Old 11-01-2009, 10:32 AM   #2
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Wow Larry. .99 a pound,how could you go wrong.

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Old 11-01-2009, 10:32 AM   #3
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Larry you cooking enhanced meat again!
Can't wait to see the finised product, I'm sure it will be good.
Enjoy your Monday off.
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Old 11-01-2009, 10:39 AM   #4
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Quote:
Originally Posted by DarylCincy
Larry you cooking enhanced meat again!
Can't wait to see the finised product, I'm sure it will be good.
Enjoy your Monday off.
I cook alot of enhanced turkeys, it's one of the things that I do like. Although, self brined birds are FAR superior, at least the Shady Brook Brand are pretty darn good, especially for the price!
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Old 11-01-2009, 11:08 AM   #5
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Quote:
Originally Posted by Larry Wolfe
Quote:
Originally Posted by DarylCincy
Larry you cooking enhanced meat again!
Can't wait to see the finished product, I'm sure it will be good.
Enjoy your Monday off.
I cook alot of enhanced turkeys, it's one of the things that I do like. Although, self brined birds are FAR superior, at least the Shady Brook Brand are pretty darn good, especially for the price!
Then I will see if I can find the Shady Brook Brand up here? I was going to brine one myself but I've not did one yet so that sounds easier.
Thank's Larry.
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Old 11-01-2009, 11:10 AM   #6
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brined poultry is not bad, and takes out the messy process
of doing it yourself.
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Old 11-01-2009, 12:43 PM   #7
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Quote:
Originally Posted by DarylCincy
Quote:
Originally Posted by Larry Wolfe
Quote:
Originally Posted by DarylCincy
Larry you cooking enhanced meat again!
Can't wait to see the finished product, I'm sure it will be good.
Enjoy your Monday off.
I cook alot of enhanced turkeys, it's one of the things that I do like. Although, self brined birds are FAR superior, at least the Shady Brook Brand are pretty darn good, especially for the price!
Then I will see if I can find the Shady Brook Brand up here? I was going to brine one myself but I've not did one yet so that sounds easier.
Thank's Larry.
They also sell fresh birds, so make sure you read the label carefully to make sure you get what you want!
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Old 11-01-2009, 02:12 PM   #8
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All you got to do is make sure you take the label off before cooking.

Gonna be good!
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Old 11-01-2009, 04:39 PM   #9
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First one is done!

I cut it in half because the customer requested it that way as she's by herself and can't eat a whole lobe at once. So she'll receive 4 vacuum bags vs. 2.

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Old 11-01-2009, 04:45 PM   #10
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Well whut a fortuitious circumstance. Just last night the warden directed me toward the freezer and demanded I look at 2 9 pound turkey breastes of which I am supposed to turn into TD dinner at a yet future date. These I got are Honey Suckle White brand and I dont think they are pumped. Standing by for instructions

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Old 11-01-2009, 04:50 PM   #11
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Quote:
Originally Posted by bigwheel
Standing by for instructions

bigwheel
As long as they're not injected, follow THIS recipe, but cut the total volume of brine by half for just the breast. If you don't have alot of time you can also inject this brine a couple hours ahead of time.
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Old 11-01-2009, 07:19 PM   #12
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The last breast is done!

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Old 11-01-2009, 07:25 PM   #13
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Wow I hit that link and felt like I had just took a cool sip of water out of a fire hose. Thats some very good and detailed instructions. Now you gonna need my help on the brine

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Old 11-01-2009, 08:55 PM   #14
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Those are beeeeutifull Larry.

How long and at what temp did you pull them. Details man.
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Old 11-01-2009, 09:15 PM   #15
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Larry, that's $8.00 per pound in the deli! I did one last week for lunches for me and the family for the week!
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Old 11-02-2009, 12:10 AM   #16
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Quote:
Originally Posted by Nick Prochilo
Larry, that's $8.00 per pound in the deli! I did one last week for lunches for me and the family for the week!
No pics = no cook.
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Old 11-02-2009, 06:57 AM   #17
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Quote:
Originally Posted by bigwheel
Wow I hit that link and felt like I had just took a cool sip of water out of a fire hose. Thats some very good and detailed instructions. Now you gonna need my help on the brine

bigwheel
Trust me on the brine and don't worry about Table Salt vs. Kosher Salt.....I think that's where you're going, but if you never trusted, please do so just this once!! The brine is great on turkeys.

Quote:
Originally Posted by Cliff H.
Those are beeeeutifull Larry.

How long and at what temp did you pull them. Details man.
Cliff these took around 5 hours in the 245-260 range to hit 160.

Quote:
Originally Posted by Nick Prochilo
Larry, that's $8.00 per pound in the deli! I did one last week for lunches for me and the family for the week!
I sell these for $50 each and the people get 2 vacuum frozen bags with half breast in each.
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Old 11-02-2009, 06:43 PM   #18
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I bow once again to the turkey king...........
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Old 11-02-2009, 09:33 PM   #19
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That is some great looking turkey..............
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Old 11-03-2009, 09:30 AM   #20
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Mighty fine Larry.
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