EBC + Turkey Breast = Yum-Yum!

[scooter-man]

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!

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• scooter-man
• Jul 26, 2015

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• scooter-man
• Jul 26, 2015

Just on.

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• scooter-man
• Jul 26, 2015

The Set up.

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• scooter-man
• Jul 26, 2015

1/2 way through.

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• scooter-man
• Jul 26, 2015

The rest during green flag pit stops.

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• scooter-man
• Jul 26, 2015

Temp during foil.

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• scooter-man
• Jul 26, 2015

After carving.

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• scooter-man
• Jul 26, 2015

The young'n saying "its all mine!"

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• scooter-man
• Jul 26, 2015

Hope you enjoy.

Late!

 

[GaryHibbert]

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

Gary

 

[chef jimmyj]

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

 

[scooter-man]

 
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"

 

[cats49er]

Nice work there neighbor.Looks great.