Smoked Turkey Breast

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LoydB

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May 31, 2022
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CTXSmokeLover CTXSmokeLover 's recent thread on a smoked turkey breast inspired me to pick up one of HEB's brined turkey breasts of my own. This was rubbed, vac sealed for 3 days, then smoked with apple wood. Served with oyster mushroom pecan stuffing and a cranberry chutney. Really juicy and delicious.

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jcam222

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Looks fantastic! If you do them often I highly recommend Butcher BBQ bird booster. The added goodies including phosphate make for super juicy bird. The retail Tony Chacheres are excellent for that too.
 

tx smoker

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That looks very, very good. Love the cranberry chutney and that turkey looks done to perfection. Super nice job!!

Robert
 

gmc2003

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Really good looking turkey breast you got there Loyd. Nicely done

Point for sure
Chris
 

LoydB

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May 31, 2022
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Looks fantastic! If you do them often I highly recommend Butcher BBQ bird booster. The added goodies including phosphate make for super juicy bird. The retail Tony Chacheres are excellent for that too.
Thanks! This came pre-brined from the supermarket, so all I needed to do was rub heavily and let sit for a couple of days.

Looks good
Thank you!

Looks very good!
Thanks!

Great looking turkey plate!!
Thank you. It seems like madness to do this 4 weeks before Thanksgiving, but here we are...

Nice plate of food , nice breast also :emoji_blush:
Thanks!

Looks like a perfect plate and cook Loyd !
Thank you. We finished off the sides, and another chunk of the turkey, for dinner last night.

Looks good sounds like a winning combination to me.
Hard to go wrong with a classic, thanks!

Looks like a great plate and perfectly cooked bird! Oyster mushroom pecan stuffing? Yes please!
Thanks!

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Looks delicious! Nice job!
Thank you.

Super nice job!!
Thanks!

Really good looking turkey breast you got there Loyd. Nicely done
Point for sure
Wait, there are points? :)
Thank you.

Points! Great work, awesome looking Turkey for a Thanksgiving practice run!
Thanks!
 
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bocaboy

Fire Starter
Nov 1, 2012
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CTXSmokeLover CTXSmokeLover 's recent thread on a smoked turkey breast inspired me to pick up one of HEB's brined turkey breasts of my own. This was rubbed, vac sealed for 3 days, then smoked with apple wood. Served with oyster mushroom pecan stuffing and a cranberry chutney. Really juicy and delicious.

View attachment 647526 View attachment 647527
Looks beautiful! I debone turkey thighs and then smoke them in my Pit Barrel Junior. They are as juicy and delicious as can be!
 

negolien

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Jan 1, 2020
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Sacramento, Calif.
CTXSmokeLover CTXSmokeLover 's recent thread on a smoked turkey breast inspired me to pick up one of HEB's brined turkey breasts of my own. This was rubbed, vac sealed for 3 days, then smoked with apple wood. Served with oyster mushroom pecan stuffing and a cranberry chutney. Really juicy and delicious.

View attachment 647526 View attachment 647527
Hell yeah baby doin me on of those this year. Might get one just to practice this week
 
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LoydB

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May 31, 2022
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Hell yeah baby doin me on of those this year. Might get one just to practice this week

Set to 275 degrees F, stick a probe in it and pull at 157 degrees F. Done.
 

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