butterball he__!!!

[in. pred]

this was better than any butterball turkey ive had! me and my son got his turkey tag filled opening morning. he got a big old double bearded tom. the bird snuck up behind the blind and the boy leveled him at 15yrds. lol

now for the cooking. i cooked up my seasoned brine for him to soak 1 of the breasts in. saturday till today it soaked up goodness. i smoked it with hickory at 250ish till it was 165* inside. the tenders and trimmings i fried while the breast rested 15min. like last year brining exceeded my expectations! super juicy and very tender. better than last thanksgivings butterball! if your not brining your birds your missing out on some astonishing chews!!

pics was after some heavy samplings. lmao

cant tell how juicy from the pic but you could literally squeeze juice out of that white meat! the fried and smoked versions both.

breading was andys Cajun and yellow mixed.

 

[bigfurmn]

That looks delicious. Be careful of the ammo that went into it.

 

[Redicans]

That looks very Tasty!!

 

[Fueling Around]

Congrats to your son on the bag.
Yeah at 15 yards I wouldn't expect to see a head intact.
Never desired to go on the turkey hunt in Minnesota

 

[SmokinEdge]

Love the story and the Corning ware plates? Blast from my childhood. The brine is absolutely key on poultry but especially wild game. Congratulations to your son on the successful hunt and to you for the cook. Nice work guys.

 

[Timber II]

Congrats! What was in your brine?

 

[BrianGSDTexoma]

Congrats to your son. Bird looks good. Those plates remind me of my mom.

 

[Gonna Smoke]

Doubled bearded!! Nice bird and nice cook...

 

[in. pred]

thanks guys

"Yeah at 15 yards I wouldn't expect to see a head intact."
yeah would have been a mess. he shot it in the neck and destroyed about 4" of it it. 20g load of 4s. so no shot in the meat on this one.

those plates were my moms Brian. still just as they were new too! lol tuff stuff

timber, i fly by seat of my pants when cooking. so i cant give you measurements. but its a pint of water or so. salt, sugar,(guessing 2 TBLS salt and 3 sugar)(a TBLS of the rest of seasonings) pepper, old bay, thyme, rosemary, onion, garlic, soy sauce(several shakes), poultry seasoning blend. simmer that for 15 20min lid on, then let cool. the brine is more of a strong marinade. so it can also be injected for shorter 24hr soaks. and it works with all meats with some tweaks. just play with it to your liking.

 

[Timber II]

Thanks in. pred ….im gonna try that…..IF I can just find a turkey now….

 

[sandyut]

There is nothing like wild turkey! A hunter buddy gave me a breast once. Some of the best poultry I ever had!

Not sure what they sell at the Grocery, but its not the same at all.

 

[JLinza]

Looks great, and congrats to your son. Nice work by both of you