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Local turkey breast

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normanaj

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Decided to grab a bone-in breast from the local turkey ranch. Brined it in Pop's low salt brine for 24 hours and hit with MaxMix Mad Dog Magic BBQ Spice,which by the way is outstanding.I did cut out the back bone and the wife used for stock to make gravy.

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Used the MES.Set the Auber to 270℉ and a 6" tube of whole pecan shell pellets in the mailbox for smoke.Pulled it at an IT 155℉ and stuck it under the broiler to crisp up the skin.

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Sides were super basic.Peas,mashed/gravy and Ocean Spray cranberry sauce.This was outstandingly moist and delicious and that rub is awesome.

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just listening to how you did it, i knew it was good. you did it up rite and were rewarded!!! it was your attention to details that did it. cant go wrong with brine and temp probe. very nice job!!

praise to the wife too! for making the gravy from the bird. good ol home cooked grub!
 
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Nicely done Norm. It all looks fantastic

Point for sure
Chris
 
Nice job on your turkey breast.

We just received our four container MaxMix kit. Time to put it to work. Turkey breast sounds like a great way to do that.
 
Nice job on your turkey breast.

We just received our four container MaxMix kit. Time to put it to work. Turkey breast sounds like a great way to do that.

I really like BBQ Spice.
 
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