Bone in tourkey breasts

[larrym]

Trying a couple breasts on new Traeger Pro 22. Not brined but injected with garlic/herb and rubbed with Cajun spices. Using apple pellets. 225 for 3 hours then crank heat or crispy skin and IT of 160. I also have some marinade left which I may spritz with.

 

[jcam222]

I'll bet they will be fantastic! I inject instead of brine with them as well.

 

[sandyut]

im a briner. I use the Slaughterhouse brine on my bone-in turkey breasts. LOVE them. just saw them back in at our kroger. gonna grab a couple soon.

 

[larrym]

Trying a couple breasts on new Traeger Pro 22. Not brined but injected with garlic/herb and rubbed with Cajun spices. Using apple pellets. 225 for 3 hours then crank heat or crispy skin and IT of 160. I also have some marinade left which I may spritz with.

Turkey meat was delicious and moist. Turkey skin and baked potato were not crispy enough. Next time, smoke for 2 hours then crank up heat.

 

[mr_whipple]

Looks right tasty to me. I usually shoot them with Tony C's instead of brining. Turkey sammiches are the best.

 

[JLinza]

Looks good, got some good color on there.

 

[Brokenhandle]

Looks really good! Most important is for it to be moist!

Ryan