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Turkey Breast

onelikearockonelikearock Posts: 115
edited July 2012 in Poultry
Smoked a 5.5 lb turkey breast low
and slow for about 4 1/2 to 5 hrs at 230 degrees. I brined over night and used a
rub,  hickory for smoke. Moist and tender. The sandwiches the next day were
mmm  mmm good.
Chesapeake, VA

Comments

  • deeznutzdeeznutz Posts: 13
    Was the skin crispy or rubbery?  The skin on my chickens and turkeys are always rubbery?

  • onelikearockonelikearock Posts: 115
    Was the skin crispy or rubbery?  The skin on my chickens and turkeys are always rubbery?

    Not crispy when doing low and slow, although I did eat some of the skin.
    Chesapeake, VA
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