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Turk Breast

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loveTheEgg
loveTheEgg Posts: 573
in EggHead Forum
brined for 12 hours in 1 cup salt 1 cup sugar gallon of water. Rubbed with honey hog. Cooked indirect 2.45 at 325. Pretty good bird! 
Brandon, MS
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  • TrailRunner
    TrailRunner Posts: 146
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    Looks great. I did a breast too
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  • SGH
    SGH Posts: 28,794
    edited November 2015
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    @loveTheEgg -Mighty fine looking bird my friend. Happy Thanksgiving. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • loveTheEgg
    loveTheEgg Posts: 573
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    You too sir! Your brine worked great! First time I had ever brined and will for sure do it again! 
    Brandon, MS
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  • SGH
    SGH Posts: 28,794
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    loveTheEgg said:
    You too sir! Your brine worked great! First time I had ever brined and will for sure do it again! 
    Glad to hear that it worked out my friend. That's actually just a very standard brine. Probably been used since ancient times. However, sometimes the simple stuff is hard to beat. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • theyolksonyou
    theyolksonyou Posts: 18,459
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    Great color on that bird. I bet those veggies were tasty too!
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  • SGH
    SGH Posts: 28,794
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    theyolksonyou said:
     I bet those veggies were tasty too!
    I could eat the whole pan =)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter

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