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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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Old 10-02-2006, 10:21 AM   #11
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Originally Posted by Green Hornet
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
GH, I used food grade buckets from my wife's work. They're actually cake frosting buckets. You don't have to use a bucket or a refridgerator. You can put the brine in a small cooler and use a trash bag full of ice to keep it cold. You must keep it below 40* the whole time. Whatever you do, just make sure the turkey is fully submerged in the brine.
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Old 10-02-2006, 02:34 PM   #12
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That looks Killer Larry.

I like pulled turkey BBQ. Pulled turkey breast mixed vinegar/pepper sauce. Makes a slap happy sammie. Good for ya too!

Good Q!

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Old 10-02-2006, 03:11 PM   #13
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That looks great Larry
I have to put that on my to do list
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Old 10-02-2006, 03:29 PM   #14
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Dude, that is a tribute to breasts everywhere.
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Old 10-02-2006, 04:16 PM   #15
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[quote=Larry Wolfe]
Quote:
Originally Posted by "Larry D.":28dvl5dw
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![/quote:28dvl5dw]

This being the #1 reason to do it yourself.
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Old 10-02-2006, 05:07 PM   #16
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[quote=Larry Wolfe]
Quote:
Originally Posted by "Green Hornet":14ibph0i
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
GH, I used food grade buckets from my wife's work. They're actually cake frosting buckets. You don't have to use a bucket or a refridgerator. You can put the brine in a small cooler and use a trash bag full of ice to keep it cold. You must keep it below 40* the whole time. Whatever you do, just make sure the turkey is fully submerged in the brine.[/quote:14ibph0i]Thanks, I didn't think that it would be good outside or room temp for that long. Can we expect Wolfe Brine in the future?
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Old 10-02-2006, 05:22 PM   #17
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[quote=Green Hornet][quote="Larry Wolfe":37whrn4a]
Quote:
Originally Posted by "Green Hornet":37whrn4a
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
GH, I used food grade buckets from my wife's work. They're actually cake frosting buckets. You don't have to use a bucket or a refridgerator. You can put the brine in a small cooler and use a trash bag full of ice to keep it cold. You must keep it below 40* the whole time. Whatever you do, just make sure the turkey is fully submerged in the brine.[/quote:37whrn4a]Thanks, I didn't think that it would be good outside or room temp for that long. Can we expect Wolfe Brine in the future?[/quote:37whrn4a]

Great idea! I can see it now, all you do is add 3 gallons of water to packet of brine mix!!! Yes!!
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Old 10-02-2006, 05:57 PM   #18
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Great looking Turkey.

I see that in my near future.

Did you have them sitting on a BBC ring? they look to be proped up on something.
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Old 10-03-2006, 05:30 AM   #19
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Originally Posted by Cliff H.
Great looking Turkey.

I see that in my near future.

Did you have them sitting on a BBC ring? they look to be proped up on something.
They're staning on the rib bones of the breast, no ring.
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Old 10-03-2006, 01:41 PM   #20
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[quote=Larry Wolfe]
Quote:
Originally Posted by "Cliff H.":3or1jer9
Great looking Turkey.

I see that in my near future.

Did you have them sitting on a BBC ring? they look to be proped up on something.
They're staning on the rib bones of the breast, no ring.[/quote:3or1jer9]

I've been a fan of breasts proped up on rib bones for many years.
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