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Easter Turkey Breasts w/Pix

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Borders
Borders Posts: 665
edited November -1 in EggHead Forum
I had 2 5lb boneless, skinless turkey breasts to prep for dinner. I know this is blasphemy for some, but turkey skin seems to be a waste of time and seasonings for me. All the flavor goes on the skin, which some like and some don't. But, skin helps keep the meat moist.[p]So with these 2 breasts, first I brined with the recipe posted by Molly last night, with small changes. I rubbed one with Witchy Red and the other with Tom Douglas Chicken Rub, then rubbed them with mayonaise like some of you do w/salmon. After one hour at 325, I added bacon strips. You gotta admit, bacon tastes better than turkey skin. I smoked them w/Guava and cooked indirect for 2 1/2 hours til 165 internal. The results were really good. Here's the pics:
Going on the large Egg
DSCN0796.JPG?dc=4675515798457772069[p]Warmed up and ready for the bacon
DSCN0797.JPG?dc=4675515798488468359[p]Bacon
DSCN0798.JPG?dc=4675515798516804008[p]Done
DSCN0802.JPG?dc=4675515798686943570[p]Scott
PS-Stump, I know there's plenty of material for you to work with here.[p][p][p][p]
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  • Banker John
    Banker John Posts: 583
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    Borders,
    Those look wonderful Scott! I did ours turkey breast very simple... rub with olive oil and coat with Tsunami Spin. Egged at 320 until internal of 165.[p]My probe is shot so I winged it and checked periodically with the thermapen. Now to find replacement probes.[p]Banker John
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