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Smoked Turkey Breast
I cooked my first Smoked Turkey Breast tonight and it was delicious.... but the out layer was a bit pink. Is this common with smoking.... I am worried..........
Size Matters,[p]That's the smoke ring, and it's the sign of smoked food. It does give a person the heebie-jeebies the first time one sees it if he doesn't know to look for it, but it's The Right Stuff.[p]Congratulations![p]David[p]
Size Matters,[p]The coloring on the outer surfaces is normal for a charcoal cook on the Egg. If a smoke flavoring was added during the cook, then the coloring will be more pronounced. Smoke tends to color from the outside in - resulting in the smoke "ring" you observed.[p]As long as the juices run clear, the meat is cooked to doneness. The best way to determine meat doneness is by monitoring interal meat temperature. A polder type thermometer is useful for this purpose.[p]Congratulations on a great meal.[p]Spin
davidm,[p]Thanks for the note. I have been preparing myself for a long evening hugging the toilet...... I am glad to hear that. We make brisket and it appears pink sometimes as well too... The name I used is just a joke.. is the name we were going to name our boat. After I used it I was worried that no one would respond. Thanks a bunch .......[p]
Thanks for the note.... I fell much better about it. We did use the thermometer but I think it was a point shy of 170"
Size Matters,[p]165°F is safe. I have cooked them to 210°F when I wanted to use the leftovers for salad and the initial serving was still juicy. Your Egg is most forgiving with the cook.[p]Spin
Spin, morning Spin . just so i understand , you say that you have cooked them to 210 degrees and they are still moist ? reg
reg,[p]Yes. Moist, not juicy. I cook them at 275°F until the internal breast is 200°F. They normally raise 5-10°F while resting. I only do this when the meal is intended for salad as cooking to 165°F leaves the texture of the meat too tender.[p]Spin
Spin, strokes for folks i guess . reg
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