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EBC + Turkey Breast = Yum-Yum!

post #1 of 5
Thread Starter 

Had the need for an afternoon smoke. Decided to do a TB and did a 4 hour brine.

 

Nothing fancy for the brine, salt, sugar, carrots, onions, seasonings,

 

Cooked at 300 -325°F for 4-1/2 hours. Coated with salt/ pepper / garlic salt.

 

Wow - was it good. Had a nice left over tray and will make soup out of the bones and another left-over container.

 

The Brine

 

Late!

 

 

 

 

 

Just on.

 

 

The Set up.

 

 

1/2 way through.

 

 

The rest during green flag pit stops.

 

 

 

Temp during foil.

 

 

After carving.

 

 

The young'n saying "its all mine!"

 

 

 

Hope you enjoy.

 

 

Late!

post #2 of 5

Nice looking turkey.  Looks like the skin crisped up nicely. You'll get some great soup from the leftovers.

 

Gary

post #3 of 5

Nice Bird Breast! When I do just a Turkey Breast I pull it as the IT climbs to about 160 and let Carryover take it the rest of the way. ALWAYS Juicy and perfectly done...JJ

post #4 of 5
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post
 

Nice Bird Breast! When I do just a Turkey Breast I pull it as the IT climbs to about 160 and let Carryover take it the rest of the way. ALWAYS Juicy and perfectly done...JJ

I hear yeah. I pulled it at 162°F, then foiled. Man was this one GOOD.

 

Had left overs at work, a few coworkers smelled the goodies in the kitchen. as the title says "Yum-Yum"

post #5 of 5

Nice work there neighbor.Looks great.

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