Spatchcock Turkey Breast

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sandyut

Smoking Guru
Original poster
OTBS Member
SMF Premier Member
Feb 18, 2015
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Colorado
Been a while since I posted a cook. So I snapped off a pic of this one. 9LB turkey breast splatchcocked, brinsed and smoked. Brined overnight in slaughterhouse brine (my fav), rinsed, stuffed spiced up butter under the skin, sprayed skin with oil. Smoked at 250 for about 6 hours to 160 IT and now resting under tight foil. Looks and smells delish! Cant wait to dig in!
IMG_0587.jpeg
 
Save me a piece. Looks delicious 😋 . Mouth watering actually. Nice work.

May I ask where to find the slaughter house brine?

Thanks.
 
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Save me a piece. Looks delicious 😋 . Mouth watering actually. Nice work.

May I ask where to find the slaughter house brine?

Thanks.
 
Ha missed that you already hooked the recipe up.
 
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Reactions: DieselTech
Thanks I booked marked this thread, greatly appreciated. It is going on my list of things to try.
 
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Reactions: DougE
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