Bone in tourkey breasts

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larrym

Meat Mopper
Original poster
Jul 22, 2011
276
56
Jonesborough Tn
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.
 

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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.
 
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.
 

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Looks right tasty to me. I usually shoot them with Tony C's instead of brining. Turkey sammiches are the best.
 
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Looks really good! Most important is for it to be moist!

Ryan
 
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