First Turkey Breast: Update with Q view

Discussion in 'Poultry' started by fla-gypsy, Dec 26, 2007.

  1. fla-gypsy

    fla-gypsy Smoke Blower

    Wanted to give an update to everyone who contributed.

    The Wood

    The Turkey Breast ready to go

    The smoker at the proper temperature

    The Thin Blue Smoke

    The Savory meat

    Thanks for all the help. Pork Butt is next.
  2. seaham358

    seaham358 Smoking Fanatic OTBS Member

    Nice looking smoke...
    how did it come out?
    I am thinking of trying a breast soon... Did you brine it at all?
  3. bwsmith_2000

    bwsmith_2000 Master of the Pit OTBS Member

    Good looking Q! Be sure to let us know how the butt turns out.
  4. cman95

    cman95 Master of the Pit SMF Premier Member

    Nice looking breast...from a turkey I mean. lol You did good.
  5. fla-gypsy

    fla-gypsy Smoke Blower

    Yes, brined it for 10 hours, it turned out great.
  6. ds7662

    ds7662 Smoking Fanatic OTBS Member

    Good Job! Excellent q-view. [​IMG]
  7. brentman0110

    brentman0110 Meat Mopper

    Question, noticed that the temp was at 225F. How did the skin taste...rubbery? Everyone that I have smoked at below 300F turned out rubber skin but tasty meat.
  8. fla-gypsy

    fla-gypsy Smoke Blower

    This breast was missing part of the skin to begin with so it was not really a good specimen for crispy skin. I do plan to try that next time.
  9. flash

    flash Smoking Guru OTBS Member

    Ahh, skin is not good for you any way. Great job on the breast.
    Photos are alittle big, check out the OPTIONS setting in Photobucket next to where you upload and select one size smaller. Maybe 800 x 600 or 640 x 480. That way we won't have to scroll right to read the text or see all the photo. [​IMG]
  10. Nice pictures~

    And I agree, 800x600 resolution should be good. The pictures now are suitable for users with 1280x1024 and up resolution.
  11. bustedluckbarbq

    bustedluckbarbq Master of the Pit OTBS Member SMF Premier Member

    Breast looks good!! Congrats!

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