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Christmas Turkey Breast

post #1 of 9
Thread Starter 

Busy weekend on the smoker, ham on Sat and Turkey on Christmas.  Ham post http://www.smokingmeatforums.com/t/115141/smoked-ham#post_739590

 

Wife was going to be out of town with the daughter and granddaughter for Christmas, youngest daughter wanted to make the fixins if I smoked a turkey.

 

 

Found a 5 lbs butterball on sale at the local store.

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Did not get pictures but soaked in Tips brine for three hours, 1st pic breast all rinsed off and next pics all rubbed and back into fridge for a couple of hours.

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Have the AMNPS filled with pecan pellets ready for MES

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Next couple of pictures show turkey in MES ready to roll.

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4 hours later and the bird is under the knife, very moist (hard to see here)

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Here we have the spread laid out ready to devour.

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Dads 1st plate.

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Bird was in MES for 4 hours and taken out at 158 deg.  Alyse did a great job on all the other menu items, plenty of leftovers for next week.

 

Thanks for looking

Gary

 

post #2 of 9

Looks great! Love me some Meat and 'Tater's...JJ

post #3 of 9

Good looking meal spread.

 

Curt.

post #4 of 9
Looks great.
post #5 of 9

Awesome spread Gary!!!!

 

That turkey looks perfect drool.gif

Great job 

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post #6 of 9

Great looking meal Gary!

post #7 of 9

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Nice spread for another great family dinner.

 

post #8 of 9

looks great icon14.gif

post #9 of 9
Thread Starter 

Thanks everyone, for Thanksgiving I smoked a whole turkey and put it in Tips brine overnight, only thing I would change here is to brine longer.  It was only 5 lbs so would not brine overnight but 3 hours was not quite enough.

 

Gary

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